Prep 5 mins
Cook 10 mins
An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.
- 2 cups cornbread cubes
- 4 tablespoons butter, melted
- Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
- Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
- Serve warm or cooled on salads, chilis, and soups.
Had these for the first time at a restaurant and was impressed at how good they were. Took me a few minutes to figure out what they were made of. Never would've thought to make croutons from corn bread. So simple and so good. Wish I had known of them sooner, it would have saved many partially eaten loaves from going into the trash can.
Only problem with this recipe is that they were starting to burn on the first side. I lowered temp to 400 when I turned them, but still came out too dark. I will try at 375 next time.