Cornbread Croutons Recipes

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CORNBREAD CROUTONS



Cornbread Croutons image

These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 30m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
Progresso™ Southwest Style white chicken chili with beans, as desired

Steps:

  • Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
  • Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
  • Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g

CORNBREAD CROUTONS



Cornbread Croutons image

Provided by Damaris Phillips

Categories     side-dish

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 9

5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORNBREAD CROUTONS



Cornbread Croutons image

An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.

Provided by Lvs2Cook

Categories     < 15 Mins

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

2 cups cornbread cubes
4 tablespoons butter, melted

Steps:

  • Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
  • Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
  • Serve warm or cooled on salads, chilis, and soups.

Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1

CORNBREAD CROUTONS



Cornbread Croutons image

Cornbread croutons are a delicious addition to any meal. Combining the traditional flavor with the traditional crunch will leave everyone wanting more.

Provided by Katie Clark

Categories     Bread

Time 6h15m

Number Of Ingredients 4

Cornbread
Olive Oil
Salt
Pepper

Steps:

  • Make cornbread with whatever recipe you'd like
  • Cut into bite sized pieces
  • Ideally, let it sit out overnight. But you can just wait about 5 hours.
  • Toss with olive oil, salt, and pepper.
  • Preheat oven to 400 degrees.
  • Place corn bread pieces on a greased baking sheet.
  • Bake for 10 minutes and shake.
  • Bake for an additional 5 minutes.

Nutrition Facts : Calories 37 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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