During this heat wave, I have been looking for a yummy way to add a little more pizzaz to my salads. Cornbread croutons were the missing ingredient! They are sweet and flavorful and easy to make. Plus, they go well with any soup or by themselves as a crunchy snack. You can store the leftovers in an airtight container and reheat in the oven for 5 mins.
For this recipe, I took a shortcut and purchased a pre-mix box from King Arthur.
Of course, you can make it from scratch as well.
Note: You can use regular cornbread if you do not have anyone in the family that has a gluten allergy. This recipe works well for both!
Debra Roinestad 🌿
Gluten Free Cornbread Croutons
- 2 cups cubed cornbread
- 2 tablespoons olive oil optional: coconut oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat oven to 375° degrees. Line baking sheet with parchment paper.
- Cut corn bread into cubes. Note: If using fresh cornbread let it cool for 10 mins. before prepping.
- In a large bowl, add the cornbread pieces. Add olive oil, salt, and pepper. Gently mix until all the ingredients are combined.
- Place the coated pieces of cornbread onto the baking sheet.
- Bake for 20 mins. or until golden.
- Store the croutons in an airtight container. Tips: Reheat for 5 mins. in the oven the next day for extra crispiness. Cornbread croutons last for 1 week in the refrigerator.