Cornbread Croutons
These cornbread croutons are easy to make with leftover cornbread then use the crispy, golden brown homemade croutons to elevate fall salads!
Servings: 16
Ingredients
- 4 cups day old cornbread
- 1-2 Tablespoons olive oil (I like to use a olive oil spray)
S&P, to taste
Instructions
- Preheat the oven to 300°F.
- Cut the bread into 1-inch cubes. Then place onto a baking sheet. Drizzle or spray the oil evenly over the top. Then sprinkle salt and pepper over top (I usually do about 1/4 teaspoon salt and 1/8 teaspoon pepper). Carefully mix until well coated.
- Bake for 7 minutes. Stir and cook for and additonal 3-5 minutes, or until golden and reach desired texture. I prefer my croutons not too crispy.
- Store in an airtight container for up to 1 week.
Nutrition
Serving: 0.25cup | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 40mg | Fiber: 2g | Sugar: 7g | Vitamin A: 41IU | Calcium: 20mg | Iron: 1mg
