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Say goodbye to store-bought croutons and hello to these crunchy cornbread bites that deliver big Southern flavor and texture. Made from leftover cornbread, a drizzle of olive oil, and a sprinkle of salt, this cornbread croutons recipe is a game-changer for salads, soups, and even stuffing. Whether you’re upgrading your fall salads or adding crunch to a bowl of chili, this recipe is an easy way to use up day-old bread and transform it into something unforgettable. These homemade croutons are golden, crispy, and packed with cornbread flavor in every bite.

A glass mason jar packed with golden-brown cornbread croutons sits on a white wooden table, with a few crouton chunks and crumbs scattered around in front.

The Chemistry of Cornbread Croutons

What makes a perfect crunchy crouton from cornbread? It starts with the bread itself- day-old cornbread is ideal because it’s drier and holds up better when baked. Too fresh, and it can fall apart. When you place cornbread cubes on a parchment paper-lined sheet pan, make sure they’re in a single layer for even baking. Drizzling with olive oil helps create a crispy exterior while keeping the inside tender. Bake in a 350-degree oven for 15-20 minutes, flipping once for that even golden brown finish.

Cubed cornbread croutons are chilling on a baking sheet, hanging out next to a can of extra virgin olive oil and some fine sea salt—all on a clean white surface.

Recipe Troubleshooting

Cornbread is relatively simple; it is considered a quick bread and not as tricky as some yeast breads. One of the biggest issues is that it crumbles when cut into bite-sized cubes. To avoid this, use day-old bread that’s had time to firm up. Using fresh cornbread that’s too soft will result in it falling apart every time.

Another issue is over-baking. Cornbread dries out faster than traditional bread, so check it often to avoid over-baking and going past golden brown.

Croutons that turn out unevenly cooked are usually due to crowding in the pan. Always spread them in a single layer. Uneven texture is probably due to uneven cuts or overlapping on the sheet pan.

They tasted bland – make sure to use a quality cornbread, like my homemade cornbread, and season it with olive oil and salt.

What is the best way to season them? I prefer letting the cornbread flavor shine, so I only season it with olive oil and salt. However, if you want to make it more savory, you can add garlic powder or even red pepper for a bit of heat.

How long do I bake them? My recipe calls for 30 minutes of bake time, flipping them halfway.

If your croutons burn before they crisp, reduce the oven temperature slightly and use a rimmed baking sheet for more temperature control.

Can I make them in an air fryer? Yes, try 10 minutes at 375°F for an easier method.

How do I keep them crunchy? Store the croutons in an airtight container at room temperature after they have cooled thoroughly. If they lose crunch overnight, this usually means they weren’t thoroughly cooled before storing.

Can I use a mix like Jiffy cornbread mix? As long as it’s been baked and cooled first.

A baking sheet full of golden-brown homemade cornbread croutons, some with extra crispy edges, all spread out in a single layer.

Substitions

If you don’t have olive oil, you can use vegetable oil or melted butter as a substitute.

You can use gluten-free flour in the cornbread recipe for a GF alternative.

Serving Suggestions

These are the ultimate homemade croutons from cornbread. Whether you’re making southern-style croutons, adding to cornbread stuffing, or topping a bowl of soup, these sweet and savory cornbread cubes are a great way to bring texture and bold flavor.

Seeking a fall-inspired twist on salad toppings? These are perfect for Thanksgiving salad toppers, fall soup garnish ideas, and autumn cornbread recipes. They are also trending for Super Bowl ideas- think charcuterie boards or chili bars. Add them to Southern comfort food trends or keep them on hand for spring picnic salad toppers and BBQ side dish recipes. TikTok has even spotlighted them in salad upgrades.

Toss them over a favorite salad, such as Southern Caesar with buttermilk dressing or BBQ chicken salad. Add them to tomato bisque or chili. Sprinkle them over sweet potato casserole or pair with grilled meats, fried chicken, or ribs. Present them in a rustic wooden bowl, or drizzle with honey butter before serving as a snack. Add fresh herbs for an extra burst of flavor and a pop of green.

A few golden-brown cornbread croutons are scattered on a light wooden surface, and there’s a glass jar with more croutons hanging out in the background.

Storage Tips

Store cooled croutons in an airtight container at room temperature for up to 2 weeks. For longer freshness, toast again briefly before serving.

Freezer– Once baked and cooled, freeze on a tray, then store in a freezer-safe bag. Reheat from frozen at 350°F for 5-7 minutes.

Make Ahead– Make the croutons 1-2 days ahead. Allow them to cool completely and store them in an airtight container. If they lose a little crunch, pop them back in the oven for a few minutes.

A glass jar packed with golden-brown cornbread croutons, with a few tumbling out onto a white wooden table and crumbs scattered everywhere.

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Southern-Style Cornbread Croutons

These easy cornbread croutons are a crunchy, savory treat you’ll want to sprinkle on everything- from salads to soups and beyond. Whether you’re using cubed cornbread from a Jiffy cornbread mix or homemade cornbread, this is a smart, tasty way to use up leftover cornbread. So next time you bake a pan, save a few pieces- you’ll be glad you did. Print this recipe card, grab your sheet pan, and bring a little Southern crunch to the table!

A mason jar packed with crunchy cornbread croutons sits on a light surface, with a few golden croutons spilled in front. Up top, it says: Easy Cornbread Croutons Recipe.

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A glass mason jar packed with golden-brown cornbread croutons sits on a white wooden table, with a few crouton chunks and crumbs scattered around in front.

Easy Cornbread Croutons for Soups & Salads

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Author: Madison Reid
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
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Add crunch and Southern flair with these easy cornbread croutons for topping soups, salads, or snacking straight from the pan.

Ingredients 

Instructions

  • Preheat the oven to 350 degrees F.
  • Chop the leftover, day-old cornbread into cubes.
  • Drizzle a cookie sheet in 4 tbsp oil olive.
  • Spread the cornbread cubes on the cookie sheet and toss them around to cover in olive oil.
  • Sprinkle 1 tbsp of fine sea salt evenly over the cornbread cubes.
  • Place in the oven and bake for 15 minutes.
  • Flip the cornbread around with a metal spatula and bake for an additional 15 minutes.
  • Remove and allow to cool before tossing on top of a salad.

Nutrition

Calories: 45kcal Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Sodium: 634mg Potassium: 0.2mg Calcium: 0.4mg Iron: 0.03mg
Course: Salad

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