Easy 3-Ingredient Cornbread Croutons
Made with only three ingredients, these homemade croutons are the best way to use up any leftover, stale cornbread. Crunchy, toasted, and subtly sweet, they make the perfect addition to any salad, soup, or stuffing!
Confession: I don’t actually like cornbread that much. To me, the texture is a bit too coarse and crumbly, but even with my prejudice, I love cornbread croutons—I first discovered them at a local restaurant, and I’ve been making them at home ever since! Made with just three ingredients, this cornbread crouton recipe is a staple recipe in my household, and it’s the perfect way to use up that leftover cornbread after Thanksgiving!
What You’ll Need
- Cornbread. Any cornbread should work as long as it’s stale—otherwise, the croutons will fall apart.
- Olive oil. To help the cornbread crisp up. If you don’t have olive oil, vegetable or canola oil is fine.
- Salt and pepper.
How to Make Cornbread Croutons
- Cube the cornbread. Try to use a sharp knife when cutting the cornbread, otherwise it will crumble and fall apart.
- Season and mix. Olive oil lets the croutons crisp up while salt and pepper balances the sweetness. Once added, mix the croutons with the seasonings until well incorporated. Since cornbread is softer than sourdough (the typical bread for croutons), it’s important to toss the croutons gently to prevent them from falling apart.
- Bake. To get an evenly browned and crispy crouton, we’ll bake them low and slow—this way, the croutons have enough time to dry out and brown without burning.
What to Use Cornbread Croutons For
Because of how simple they are, these cornbread croutons can be served with countless mains and side dishes! Here are a few ideas to get you started:
- Salads. A good Caesar, Cobb, or wedge salad would be great, but I’ve also served it with a warm Brussels sprout salad!
- Soups. Any cream or pureed soup with complimentary flavors will pair well with these croutons. Some of my favorites include tomato soup, chili, French onion soup, or pumpkin/butternut squash bisque.
- Stuffing. If you’re not tired of Thanksgiving food yet, you can use these croutons in your stuffing recipe!
- Thanksgiving sides.
If you like this recipe, be sure to give it a rating and a comment—happy baking!
Easy Cornbread Croutons
Ingredients
- 5 cups stale cornbread cut into ¾'' cubes, at least 1 day old
- 2-3 tablespoons olive oil
- ¼ to ½ teaspoon kosher salt
- Ground black pepper (optional), to taste
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- Place the cubed cornbread into a large bowl with the olive oil, salt, and pepper. Use your hands or a large spoon to gently toss the cornbread with the olive oil until evenly coated—the more you handle the cornbread, the more it will crumble.
- Transfer the cornbread onto the prepared baking sheet and spread into an even layer. Bake in the oven for around 45 minutes, tossing and flipping the pieces every 10-15 minutes for even browning.
- Once the croutons are evenly toasted and crisp on all sides, remove the pan from the oven and allow them to cool completely. Serve immediately or store in an airtight container for up to a week.
