Crispy, crunchy, sweet, and buttery, Cornbread Croutons elevate the classic salad and soup staple to new heights. Make this recipe with my homemade cornbread recipe or use up leftover cornbread to make these croutons. Optional dairy-free and gluten-free variations!
Cornbread croutons: a marrying of two of life's simple pleasures, corn bread and croutons! With a delightfully crunchy exterior and a buttery and tender interior, these golden nuggets make almost any salad or soup that much better.
Whether you top a fall salad (like this arugula pear salad or this fall kale salad) with cornbread croutons, sprinkle them on a bowl of creamy tomato soup, pumpkin soup, or snack on them just because, they are sure to be a hit every time.
Make this recipe with my homemade cornbread recipe that is listed below or use whatever leftover cornbread you have on hand. If making fresh bread, however, I recommend making it at least 1 day ahead of time, as the croutons are the best made with day-old bread.
Why You'll Love Cornbread Croutons
- Crispy and Crunchy. As if cornbread wasn't amazing enough on its own, we take it up a notch with a golden brown crunchy exterior.
- Rich and Buttery. Even though the homemade croutons aren't made with butter, the buttermilk, oil, and eggs add savory and rich flavors, belying its presence.
- Versatile. Enjoy these crispy golden nuggets anywhere you would enjoy classic croutons. Seldom are they not welcomed!
- A Great Use For Leftover Cornbread. If you find yourself with leftovers, this recipe is a great way to use up day-old cornbread, whether it is store-bought or homemade.
Ingredients
This homemade cornbread croutons recipe is made with a handful of common pantry staples. If you already have leftover cornbread, you only need two additional crouton ingredients for this recipe!
Cornbread Ingredients
- All-Purpose Flour - Gives the bread structure. Use unbleached flour if possible.
- Cornmeal - Choose fine or medium ground yellow cornmeal for the best-textured cornbread.
- Corn Kernels- Fresh, canned, or frozen and defrosted corn kernels.
- Buttermilk - Use store-bought buttermilk or make your own sour milk with vinegar and milk (see my "recipe tips" below).
- Eggs & Egg Yolk - Binds the bread and contributes to its savory flavor.
- Oil - Use neutral oil like avocado or light olive oil. Or, to make olive oil cornbread, use extra virgin olive oil.
- Sugar - ¼ cup brings sweetness to the bread without overly sweetening the recipe.
- Baking Soda & Baking Powder - Gives rise to the bread, making it tender and giving it a perfect crumb.
- Salt - Accentuates the sweetness and enhances all of the flavors in the cornbread.
Croutons Ingredients
- Olive Oil - This savory and delicious fat coats the cornbread cubes, making them crisp, crunchy, and entirely delicious.
- Salt - Sea salt or Himalayan pink salt will provide the best flavor, though table salt can also work.
How to Make Cornbread Croutons
Homemade cornbread croutons are simple to make and reward you big on flavor and texture. If you make this recipe with leftover or premade cornbread, just jump ahead to the "Baking Cornbread Croutons" instructions.
How to Make Homemade Cornbread
Step 1: Preheat the oven to 400°F (200°C). Grease an 8 x 8-inch square pan with oil and set aside.
Step 2: Whisk the flour, cornmeal, salt, baking soda, and baking powder together in a mixing bowl.
Step 3: Add the buttermilk and corn kernels to a blender and purée until smooth.
Step 4: Pour the buttermilk and corn mixture out into a large bowl with sugar, oil, eggs, and egg yolk. Stir until combined.
Step 5: Add the cornmeal mixture to the wet ingredients and stir until smooth.
Step 6: Pour the mixture into the prepared pan and smooth out the top.
Step 7: Bake the cornbread for 40-45 min, or until a toothpick inserted in the center comes out with a few crumbs. Cool the cornbread completely on a wire rack before cutting.
Baking Cornbread Croutons
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Cut the cornbread into 1-inch cubes.
Step 3: Add the cubed cornbread to a large mixing bowl. Drizzle half of the olive oil and sprinkle half of the salt onto the cornbread and gently toss. Repeat with the remaining oil and salt and gently toss again.
Step 4: Spread the coated cornbread cubes onto a baking sheet in a single layer, keeping at least 1 inch between the cubes.
Step 5: Bake the cornbread for 15-20 minutes, tossing once halfway through the baking time.
Step 6: Take the croutons out of the oven. Move them to a wire cooling rack and let cool entirely. They will crisp up as they cool.
Recipe Success Tips
- Cool the Cornbread Completely. The bread will need to be fully cooled before cutting it into cubes and making the croutons. Cooler cornbread is easier to cut and toss in the oil without falling apart or crumbling.
- Use Day Old Cornbread. The lightly stale and drier texture lends itself perfectly to this recipe, making the most crispy croutons.
- Gently Stir the Cornbread in the Oil. Even cooled cornbread is still a bit delicate. Take care when tossing it in the oil; gently turn or fold it until it is fully covered. Don't smash or stir it vigorously.
- Don't Crowd the Cornbread on the Baking Sheets. The cornbread needs ample air circulation to crisp up and turn golden. Space out the cubes on the baking sheets, leaving at least 1 inch of space between them.
- Option: Make Your Own Buttermilk. It is very simple to make your own buttermilk. Add 1 tablespoon of distilled or apple cider vinegar to a 1-cup measuring cup and fill the cup the rest of the way with milk (dairy or plant milk). Mix well and let sit for 3-5 minutes before using the homemade buttermilk in the recipe.
Storage Directions
- Storage: For the best flavor and texture, enjoy the croutons fresh. If you have leftovers, however, they can also be stored covered in an airtight container at room temperature for 2-3 days.
- Reheat/Re-crisp: The croutons will soften up during storage. Re-crisp them in an oven preheated to 350°F (175°C) for 9-11 minutes, or until crunchy and heated through.
Dietary Adaptations
If you or anyone in your crew has food allergies, I got you! This bread is naturally vegetarian and is nut-free if it is made with dairy milk or another nut-free plant milk (i.e. oat milk or soy milk). Additionally, it is very easily made gluten-free and dairy-free.
Gluten-Free
- Make gluten-free cornbread croutons by substituting 1 cup (or 185g) 1-to-1 gluten-free flour for all-purpose flour. Follow the recipe directions as listed.
Dairy-Free
- Make the croutons without dairy by making dairy-free buttermilk (also known as "sour milk") with plant milk.
- To Make Dairy-Free Buttermilk: Follow the directions above for making buttermilk or sour milk, using plant milk instead of dairy, or stirring 1 tablespoon of distilled vinegar or apple cider vinegar with a scant cup of plant milk before letting the milk curdle for 3-5 minutes.
FAQs
Your croutons may not be crispy for a few different reasons. Common reasons are: because they didn't have enough space between them when baking, because they aren't baked sufficiently, or because they were baked at too low of a temperature. Always space croutons out on the baking sheet, leaving at least 1 inch between each crouton. Furthermore, bake them at the directed temperature until they are golden brown. The croutons will also crisp up as they cool, so if you have followed all of these recommendations, just give them time to come to room temperature and you should have the perfect crunchy croutons!
Unfortunately, homemade croutons will soften up a bit when stored. To re-crisp them, just reheat them in an oven preheated to 350°F (175°C) for 9-11 minutes.
Cornbread is a more tender bread, so some light crumbling may naturally happen. To minimize the amount of it, however, always cut the bread when it is fully cooled. When you are tossing the cornbread in the olive oil, do so very gently, folding the cornbread into it so it doesn't break down or fall apart.
Overmixing cornbread batter will make it tough. Stir the wet and dry ingredients together until just combined, resisting any urges to stir further, before pouring the batter into the prepared cake pan.
More Bread Recipes
Thanks so much for stopping by! I hope you loved this Cornbread Crouton Recipe as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!
Cornbread Croutons
Ingredients
Cornbread
- 1 cup all-purpose flour
- 1¼ cups cornmeal
- ¾ teaspoon fine salt
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup oil
- ¼ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 cup buttermilk
- ¾ cup corn kernels fresh or frozen
Cornbread croutons
- 4 cups cornbread cut into 1 inch (2.5cm) cubes day old works best
- 3 tablespoons olive oil
- ¼ teaspoon fine salt
Instructions
Cornbread
- Preheat the oven to 400°F (200°C). Grease an 8 x 8-inch square pan with oil and set aside.
- In a bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- Add the buttermilk and corn kernels to a blender and purée until smooth. Pour the mixture into a large mixing bowl with the sugar, oil, eggs, and egg yolk. Stir until combined.
- Add the cornmeal mixture into the wet ingredients and whisk or stir until smooth.
- Pour the cornbread mixture into the prepared pan and smooth the top. Bake IT for 40-45 min, or until a toothpick inserted in the center comes out clean, with only a few crumbs. Cool the pan of bread completely on a wire rack before cutting.
Cornbread Croutons
- Preheat the oven to 375°F (190°C).
- Add the cubed cornbread to a large bowl. Drizzle half of the olive oil and sprinkle half of the salt onto the cornbread and gently toss. Repeat with the remaining oil and salt and gently toss again.
- Spread the coated cornbread cubes onto a baking sheet in a single layer, keeping about an inch between the cubes.
- Bake the croutons for 15-20 minutes, tossing once halfway through the baking time. Remove the croutons from the oven and cool on a wire rack. They will get crispier as they cool.
Notes
- Gluten-Free: Make gluten-free cornbread croutons by substituting 1 cup (or 185g) 1-to-1 gluten-free flour for all-purpose flour. Follow the recipe directions as listed.
- Dairy-Free: Make the croutons without dairy by making buttermilk (also known as "sour milk") with plant milk. Add 1 tablespoon of distilled or apple cider vinegar to a 1-cup measuring cup and fill the cup the rest of the way with plant milk. Mix well and let sit for 3-5 minutes before using the homemade buttermilk in the recipe.
- Storage: For the best flavor and texture, enjoy the croutons fresh. If you have leftovers, however, they can also be stored covered in an airtight container at room temperature for 2-3 days.
- Reheat: The croutons will soften up during storage. Re-crisp them in an oven preheated to 350°F for 9-11 minutes, or until crunchy and heated through.
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