Croutons are the way to go when it comes to adding a tasty crunch to your salads, soups, and chilis. While traditional croutons are often made from plain bread, we are using leftover cornbread to make our homemade cornbread croutons. These crunchy bits of goodness will take your salad and chili to a whole new level.
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If you love these cornbread croutons, you’ll want to try our old-fashioned cornbread or green chile cornbread as the base. They’re perfect for adding to beer chili, Texas chili, or add them to our pork pozole verde for an unexpected texture contras.. For more ideas on using up extras, check out our leftover cornbread recipes,
Why Make Cornbread Croutons
Cornbread croutons are great on salads, chili, and soup. We almost love these cornbread croutons over the classic variety.
Distinct Flavor: Cornbread croutons bring a sweet, nutty, and slightly crumbly texture that adds a unique flavor dimension to your dishes.
Gluten-Free Option: If you or your guests follow a gluten-free diet, cornbread croutons are the perfect alternative to regular croutons. Just use a cornbread recipe that does not include flour.
Versatile: These croutons are incredibly versatile, making them an excellent addition to salads, soups, and chilis or even as a crunchy topping for mac ‘n’ cheese.
Key Ingredients and Substitutions
The ingredients for making cornbread croutons are relatively simple and can be easily customized to suit your taste preferences.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Cornbread: We prefer to use leftover old-fashioned cornbread, but you can substitute a box or store-bought cornbread. You want to use stale, day-old cornbread for croutons. For a twist, try using green chile cornbread to make croutons.
- Olive Oil: You can use any neutral oil, such as grapeseed, canola, or avocado oil, but we prefer a high-quality extra virgin olive oil. Olive oil also aids in achieving that sought-after golden-brown exterior during toasting.
- Kosher Salt: The amount of salt is a personal preference, so use as little or as much as you like. You can also get creative with seasoned salt.
How to Make Cornbread Croutons
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: To get extra crunch in your croutons, double toast them. After allowing the croutons to cool after their first bake, toast them again at 225°F for a few minutes.The second toasting dries out any remaining moisture, making the croutons even staler and crunchier.
1. Cube the Cornbread: Cut the stale cornbread into bite-sized cubes using a sharp knife. The size can vary according to your preference, but aim for consistency to ensure even toasting.
2. Season the Cubes: Place the cornbread cubes in a large bowl. Drizzle the olive oil over the cubes, ensuring they are evenly coated. Sprinkle the cubes with salt or other preferred seasoning. Toss gently to distribute the seasonings, making sure every crouton is flavored.
3. Preheat the Oven: Preheat your oven to 375°F while the cornbread cubes absorb the flavors.
4. Bake Until Golden Brown: Spread the seasoned cornbread cubes in a single layer on a baking sheet. Place the baking sheet in a preheated oven for approximately 12-15 minutes or until the croutons turn golden brown. Be vigilant to avoid burning them.
5. Cool and Enjoy: Remove the cornbread croutons from the oven and allow them to cool for a few minutes. They will continue to crisp up as they cool. Once they’ve reached the desired level of crunchiness, your homemade cornbread croutons are ready to enjoy!
What to Serve with Cornbread Croutons
Cornbread croutons are a tasty addition to a variety of dishes. Here are some of our favorite ways to serve cornbread croutons:
- Salads: Sprinkle cornbread croutons on top of leafy green salads or fruit salads for added texture and a unique flavor. We love it on our salmon kale Caesar salad as an alternative to the usual breadcrumb croutons or in a Panzanella salad.
- Soups: Float cornbread croutons on top of soups, especially those with a slightly sweet or spicy flavor profile. They pair wonderfully with tomato soup or butternut squash soup.
- Chili: Top a bowl of chili, whether classic Texas chili, vegetarian chili, game day chili, or white chicken chili, with cornbread croutons for a satisfying crunch and extra corn flavor.
- Stews: Cornbread croutons can be a tasty addition to hearty stews like beef stew or gumbo. They soak up the rich, flavorful broth and add a contrast in texture. It’s great on top of our pork pozole verde.
- Mac and Cheese: Cornbread croutons make a crispy topping for mac and cheese. Their sweet and savory notes complement the dish’s creamy cheesiness. Try some crumbled on top of our green chile mac and cheese for some extra Southwestern flavor.
- Casseroles: To add a crunchy layer to your dish, incorporate cornbread croutons into casseroles, such as cornbread dressing or a chicken and vegetable casserole.
- Appetizer Platter: Create an appetizer platter with cornbread croutons, cheeses, charcuterie, and dips for a diverse and appealing snack assortment.
- Desserts: Surprisingly, sweet cornbread croutons can be used as a topping for desserts like ice cream or fruit crisps. Drizzle some honey or a sweet sauce for an extra treat.
- Sautéed Vegetables: Top sautéed or roasted vegetables, like Brussels sprouts, with cornbread croutons to enhance the texture and add a crunchy contrast.
Why Aren’t My Croutons Crispy
If your croutons are not turning out as crispy as you’d like, there could be a few reasons.
Moisture Content: Croutons need to be as dry as possible before toasting. Excess moisture can hinder the crisping process if your cornbread isn’t thoroughly cooled or if you’ve added too much oil or wet ingredients. Ensure your cornbread is cooled to room temperature before making croutons. Also, use only a light coating of olive oil and avoid adding any wet or moist ingredients.
Uneven Toasting: If your croutons are not spread evenly on the baking sheet or are crowded, some may not get enough heat to crisp up properly. Spread the croutons in a single layer on the baking sheet, ensuring they have space between them. If necessary, toast them in batches.
Over-Oiling: Using too much olive oil can result in greasy and non-crispy croutons. The excess oil can prevent the cornbread from drying and crisping up properly. Use a light hand when drizzling olive oil over the cornbread cubes. You want to coat them evenly but not drown them in oil.
Incorrect Temperature or Time: If the oven temperature is too low or if you haven’t baked the croutons long enough, they won’t achieve the desired level of crispiness. Ensure your oven is preheated to the recommended temperature (usually around 375°F) and bake the croutons for the suggested time or until they turn golden brown and crispy.
Fresh Cornbread: Using fresh, moist cornbread can make it more challenging to achieve crispy croutons. Cornbread that’s too fresh might take longer to dry out and toast. Use cornbread that has been baked and cooled for a day or two, or slightly stale cornbread, as it will dry out more quickly.
Storage: Storing the croutons in an airtight container while they are still warm can trap moisture and soften them. Allow your croutons to cool completely before storing them in an airtight container.
Storage Tips
How to Store: These croutons are best when eaten the day they are made, but they can be stored in an airtight container for up to a week. Seal the container tightly to prevent moisture from getting in. It is not recommended to freeze or store leftover croutons in the refrigerator since they could become soft and soggy.
How to Reheat: Leftover croutons should be reheated in the oven for about 5 minutes to restore the texture and crunch.
Recipe Tips and Notes
- Get creative. Before baking, sprinkle the cornbread cubes with paprika, black pepper, garlic powder, onion powder, cayenne, or your favorite herb.
- Use stale cornbread. Freshly baked cornbread will have too much moisture to create dry, crunchy croutons.
More Topping Recipes to Try
Looking for more toppings for your favorite salad, soup, or chili? Try these other favorites:
- Creamy Avocado Ranch Dressing – Quick and easy and the perfect topping for tacos and salads or as a dip for chips or veggies.
- Creamy Cilantro Avocado Dressing – Fast and convenient, it is ideal as a garnish for tacos and salads, a dip for chips or veggies, or a drizzle on your favorite southwestern soup or chili.
- Homemade Tortilla Chips – These homemade chips are not only are they great for nachos, queso, and guac but they also make a great side or topping for your favorite chili or soup.
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Cornbread Croutons
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Equipment
- 1 Cookie or Baking Sheet
Ingredients
- 2 cups cubed day-old cornbread
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Place the cubed cornbread in a large bowl. Drizzle with olive oil, sprinkle with salt, and toss gently to coat being careful not to break up cubes.
- Spread the cornbread cubes in a single layer onto the prepared baking sheet, making sure they are not touching.
- Bake until golden brown and crispy 12-15 minutes, turning cubes once halfway through cook time.
- Remove from oven and allow to cool for at least 10 minutes.
