These easy cornbread croutons make the best crunch to any salad or soup and only require 4 ingredients. It's the perfect use for leftover cornbread!
There are few things that make me happier in the kitchen than not wasting perfectly good food. Cornbread is one of those things that I will make with Mom's Weeknight Chili but my family will only eat half of the cornbread. I'll let the rest of the cornbread sit out for days (seriously...I'm talking like up to a week later!) and use the leftovers to make cornbread croutons. It's the perfect use for stale leftover cornbread and it requires less than 5 minutes of your time.
This Southern cornbread recipe is my absolute favorite. Give it a try. Eat it with chicken and gravy, chicken and black bean chili, beef short ribs, oven baked baby back ribs, roasted butternut squash soup, I mean...the options are truly endless. Then, use the rest of the cornbread to make croutons that are perfect with so many soups and salads!
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Who doesn't like a good excuse to make delicious cornbread and then not feel guilty about not eating the whole thing?
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Ingredients You'll Need
There's only four ingredients needed to make cornbread croutons. It's that simple!
- Leftover cornbread - Any kind will do, but I prefer this Southern cornbread recipe!
- Olive oil - You could also use avocado or vegetable oils.
- salt + pepper - classic seasoning. I don't think you need any additional seasoning.
The recipe card below will have the specific quantities of each ingredient as well as the full directions.
How to Make Cornbread Croutons
To make crunchy croutons, follow these very simple two steps. You'll have crunchy cornbread croutons ready in 25 minutes or less.
- Step 1: Cut cornbread into ½" cubes and place in a bowl. Toss with olive oil, salt and pepper.
- Step 2: Gently place the cornbread pieces in a single layer on parchment paper. Bake for 15-20 minutes tossing halfway through. Croutons should be golden brown and crunchy.
Let the croutons cool for about 5 minutes before using using them on a soup or salad...or popping them in your mouth like popcorn!
Tips to Make Crunchy Cornbread Croutons
Here are a couple tips to ensure you get the crunchiest croutons that are better than any store-bought ones.
- Be gentle when tossing - Your cornbread is likely stale, which means it'll be extra crumbly. That's okay -- but make sure you toss the olive oil with the cornbread very gingerly. This will prevent you from wasting cornbread.
- Spread in a single layer - Don't crowd the sheet pan. Spread the cornbread pieces into a single layer on the parchment paper. If the cornbread pieces are too close to each other, they will steam rather than crisp up.
- Toss halfway through - Toss the croutons halfway through baking to ensure an even crisp on all sides.
Storage
Store leftover croutons in an airtight container. The cornbread croutons will stay fresh for 2-3 days.
I have never tried freezing the croutons but I wouldn't recommend it. I think freezing then thawing would make them lose all their crunch, which is the whole purpose of croutons.
Ways to Use Cornbread Croutons
- A Southern Cobb Salad has fried chicken, avocado, boiled eggs, corn, bacon, and the cornbread croutons to make it over the top delicious.
- In the Heirloom Tomato and Burrata Salad to have a delicious summertime salad.
- Apple and Candied Pecan Salad to keep the Southern influences going!
- Don't forget about the soup! Pumpkin Soup or Easy Roasted Butternut Squash Soup would be delicious with this added texture.
Salad & Soup Recipes You'll Love
Looking for delicious salad or soup recipes? Try these!
Other Weekenight Dinners
When you need a meal in under 30 minutes, these recipes are here to help.
Easy Cornbread Croutons
Ingredients
- 4 cups cornbread cut into ½" pieces
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 350˚F. Line a baking sheet with parchment paper.
- In a mixing bowl, drizzle olive oil, salt, and pepper over the cornbread cubes. Mix gently with hands or spoon to make sure the croutons are covered.
- Lay out seasoned cornbread croutons in a single layer on the parchment paper. Bake for 15-20 minutes, turning the croutons over halfway through. Allow to cool before enjoying on salads or soups!
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