Terra Americana

Croutons add a little something special to to soups and a salad.  In addition to a delightful change in texture they give a heartiness to a light meal.  I love making them from leftover bread, but my favorite are made with cornmeal.  This recipe is an easy way to make a pantry essential.

• 1 package Basic Corn bread/muffin mix (or 2 cups of your favorite mix)
• 1 cup chicken stock
• 1 tsp Olio do Panne (optional)
• ½ cup parmesan  (optional)

Bake as normal in a shallow pan for 20 min.  Reduce oven temp to 250 f
cut cornbread into 1” squares.  Spread single layer on to a baking sheet.  Bake until crisp for another 25 to 30 min.

Should last in a cool dry dark environment for up to 2 weeks.

More for Cornbread Lovers

• Stuffing
  
• Spoon Bread
• Pot Pie Topping
• Cornbread Tips
• Mexicali Cornbread
• Spicy Cornbread

Photo Credits: Julie Cecchini