The best type of cornbread to use for croutons is a Southern, savory type, which has less sugar, and is a lot less sweet, than the prepared cornbread you’ll typically find at grocery stores. If you bake the cornbread yourself, I recommend the Krusteaz brand Southern style mix, which is super simple yet promises great flavor and texture.
| Makes 1 cup
- 3 slices baked cornbread, about 1/2 inch thick
- 2 tablespoons butter, softened
- Garlic salt to taste
Preheat the oven to 325° and line a baking sheet with aluminum foil. Spread a thin, even coating of butter on both sides of the slices of cornbread. Cut the slices into crouton size pieces (about 1/2 inch square) and transfer to the baking sheet. Sprinkle generously with the garlic salt and bake for 10 minutes. Remove from the oven, turn the croutons, and reduce the heat to 225°. Continue baking for another 15 minutes, or until brown and crunchy around the edges. Remove from the oven and allow to cool.
Cornbread croutons work magnificent magic in salads, or as a pleasant munchy with wine and cheese. Here is a salad recipe that uses cornbread croutons: