Cornbread Croutons

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Cornbread Croutons are the perfect addition to any fall salad. Grab my amazing cornbread recipe and save the leftovers for these amazing croutons.

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When you are someone who both loves croutons and cornbread, the natural thing to do is make Cornbread Croutons. And this is a great way to use any leftover cornbread. They are amazing on top of a salad or toss into soup.

Homemade croutons are incredibly easy to make and so much better than store bought. This crouton recipe is no exception, and I think you will find the cornbread flavor is so great in fall salads.

(Though I won’t tell anyone if you switch these to be your crouton of choice all year.)

These are delicious. I added a little garlic powder. My husband ate them like candy.

How to Make Cornbread Croutons

This is a brief overview of how to make these delicious croutons. Please see the full recipe in the recipe card at the bottom of the post.

Season the Cornbread

Cut up the cornbread into cubes and then toss it with olive oil and kosher salt.

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Bake the Cornbread Cubes

These should bake in a single layer for about 20 to 25 minutes, with you tossing them halfway through. Since ovens vary, keep an eye on them after 20 minutes.

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Tips and Tricks

Use my cornbread recipe. This cornbread recipe is absolutely delicious. It has a sweetness to it that I think is great in these croutons. You could also go for a less sweet option with my skillet cornbread .
Let your cornbread dry out first. Fresh cornbread is too moist for cornbread croutons. It is best to cut it up and let it dry out for a few hours or overnight before making these.
Use boxed cornbread mix. While I will always say my homemade recipe is the best to go with, any cornbread recipe, even from the box, will work here.

Storing

Leftover croutons will be good for up to a week when stored in an airtight container. Please keep in mind that they are best when they are eaten the day they are made, but are still delicious as leftovers.

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What to Use Cornbread Croutons On

Salad Recipes

Fall Harvest Salad (What you see pictured above)
Kale Salad
Apple Pecan Fall Salad
Brussel Sprout Salad

Soup Recipes

Slow Cooker Broccoli Cheddar Soup
Corn Chowder
Tomato Bisque
Turkey Tortilla Soup

If you make these delicious homemade cornbread croutons or any of my other recipes, please leave me a comment and let me know what you think.

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Ingredients

5 cups cubed corn bread see note
3 tablespoons extra virgin olive oil
1/2 tsp kosher salt

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all of the ingredients and toss to combine. 5 cups cubed corn bread, 3 tablespoons extra virgin olive oil, 1/2 tsp kosher salt
Pour the coated pieces of cornbread onto the prepared baking sheet. Bake for 20 to 25 minutes, tossing them once during baking and rotating the sheet once. (Keep a close eye on them starting at 20 minutes.) Bake until golden brown. The croutons may seem soft still, but as they cool they will crisp up.
Store in an airtight container for up to one week.

Recipe Video

Notes

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