Buttery, crispy cornbread croutons are an amazing topping for salads with chicken, pork, or shrimp. Pair it with a buttermilk dressing for a delicious southern side dish.
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 6cups croutons
Ingredients
5 - 6large squares of leftover cornbreadabout 3x3-inches each
4tablespoonsbuttermelted
1tspdried thyme
Pinchof salt
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Cube the cornbread into bite-sized chunks and place them in a large mixing bowl.
Melt the butter and drizzle it over the cornbread. Use your hands to gently toss the cornbread in the butter so that everything is coated but don't work it too hard or the bread could crumble in your fingers.
Pour the prepared cubes onto the baking sheet and gently spread them out into a single layer with room for air flow between the pieces.
Sprinkle the dried thyme and salt over the top.
Bake the cornbread croutons for 15 - 18 minutes or until golden brown and crispy. You may wish to gently toss them with a spatula about half way through baking but be careful to not break up the pieces.
Cool completely before using on top of a salad. The croutons may be stored in an airtight container for up to 4 days.
Recipe Notes
Flavor Variations
Sweet Cornbread Croutons: A pinch of cinnamon or a sprinkle of maple sugar over the top.
Spicy Cornbread Croutons: A sprinkle of crushed red pepper flakes, salt, and pepper.
Herby Cornbread Croutons: A sprinkle of dried Italian herb blend and salt.
Cornbread Stuffing Croutons: A sprinkle of poultry seasoning, salt, and pepper.
Spicy Sweet Cornbread Croutons: A pinch of cinnamon and a sprinkle of crushed red pepper flakes, salt and pepper.