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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

Author: Madison Reid
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12
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