Leftovers sometimes get a bad rap. But with Amazing Cornbread Croutons, you will be planning ahead so that leftovers are a sure thing! When that “please don’t eat all the” cornbread is cubed and tossed with two simple ingredients, olive oil and sea salt, these little morsels become pure gold for your favorite salad or side dish of choice. “No cornbread nuggets are left behind” is the theme for these savory Amazing Cornbread Croutons. They’re amazing!
Ingredients
- 4 cups cornbread, day-old and cut into 1/2-inch-thick cubes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease an 18×26-inch baking sheet.
Step 3 –In a large bowl, add the cubed cornbread and drizzle 1 tablespoon of the olive oil over top. Gently toss to combine.
Step 4 –Drizzle the remaining olive oil over the top of the cornbread cubes and gently toss to combine.
Step 5 –Sprinkle 1/4 teaspoon of the sea salt over the cornbread mixture and gently toss to combine.
Step 6 –Evenly sprinkle the remaining sea salt over the cornbread mixture and gently toss to combine.
Step 7 –Spread the croutons in a single layer over the bottom of the prepared baking sheet.
Step 8 –Bake the croutons, gently flipping them once after about 6-7 minutes of baking, until they are golden-brown, about 15-20 minutes.
Step 9 –Transfer the baking sheet to a wire rack and let the croutons cool.
Step 10 –Serve.
