Cornbread Croutons Recipe (2024)

By Laura

Posted Oct 11, 2020, Updated Mar 19, 2024

5 from 17 votes

9 Comments

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These cornbread croutons are easy to make with 3 ingredients in less than 30 minutes. Watch the video and follow the step-by-step instructions to learn how to make cornbread croutons – my favorite way to use up leftover cornbread.

Cornbread Croutons Recipe (2)

These homemade cornbread croutons are my favorite way to use up leftover cornbread. They’re easy to make with only 3 ingredients in less than 30 minutes!

One of my all-time favorite restaurants was known for their cornbread, and in turn, their cornbread croutons. I craved their salads for the croutons alone! So years (and years) ago I created this cornbread crouton recipe so I could make crave-worthy salads from the comfort of my own home.

Cornbread Croutons Recipe (3)

Cornbread Croutons: Ingredients

There are only 3 ingredients in this cornbread croutons recipe, but as always we’ll chat about them!

  • Cornbread.I recommend making this –best ever cornbread recipe and using the leftovers to make these cornbread croutons. It’s best to use cornbread that’s a day or two old. You could always use a box mix to make it even easier. There are also boxes that are gluten-free, dairy-free, etc. so you can make the croutons comply to your dietary needs.
  • Olive Oil.Any neutral oil works well, but olive oil is my favorite. Canola oil and avocado oil are the two substitutions I’d recommend.
  • Fine sea salt. regular salt works too, you may just need to decrease the amount.
Cornbread Croutons Recipe (4)

How to Make Cornbread Croutons

This cornbread crouton recipe is so simple, but we’ll walk through the steps together, and don’t forget to watch the video

To make these cornbread croutons, you have to be gentle when stirring so the cornbread doesn’t fall apart. I like to do it in halves, so drizzle 1 tablespoon of the olive oil over the cornbread then stir, and repeat with the rest.

Then do the same for the sea salt, sprinkle half of the sea salt over the cornbread, stir, and repeat with the second half. This way the ingredients are naturally dispersed and don’t rely too much on stirring.

Cornbread Croutons Recipe (5)

Bake

Lightly grease a baking sheet and spread the cornbread onto it in one even layer.

Cornbread Croutons Recipe (6)

Bake in preheated oven for 15-20 minutes, gently flipping the croutons over once halfway through baking (around 6-7 minutes). Remove from oven once they are golden-brown and still slightly soft.

Cornbread Croutons Recipe (7)

Store

Store these cornbread croutons in an airtight container at room temperature for 5-7 days.

Cornbread Croutons Recipe (8)

Cornbread Croutons Recipe FAQ

How do you make cornbread that doesn’t fall apart?

Make this best cornbread recipe! And then let it sit in the refrigerator overnight and it will not fall apart when cut to make these croutons!

Cornbread Croutons Recipe (9)

Serve

Ilove serving these cornbread croutons slightly warm on top of a salad, in soups etc.

  • I love them in this Brussel Sprout Salad!
  • They’d taste amazing on this burrata salad! YUM!
  • Toss them in this sausage and kale soup for a delicious fall meal.
  • They are the perfect compliment to this butternut squash soup and this homemade tomato soup!
  • Use them to make cornbread dressing!
Cornbread Croutons Recipe (10)

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Cornbread Croutons Recipe (11)

Cornbread Croutons Recipe (12)

SavePinPrint

Homemade Cornbread Croutons Recipe

Laura

These cornbread croutons are easy to make with 3 ingredients in less than 30 minutes. Watch the video and follow the step-by-step instructions to learn how to make cornbread croutons – my favorite way to use up leftover cornbread.

5 from 17 votes

Course condiment, Salad

Cuisine American

Servings 16 Servings

Calories 211

Prep Time5 minutes minutes

Cook Time20 minutes minutes

Total Time25 minutes minutes

Ingredients

  • 4 cups cornbread cut into ½” cubes (day-old leftover cornbread)
  • 2 Tablespoons olive oil
  • ½ teaspoon sea salt

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a large baking sheet, set aside.

  • Gently cube leftover cornbread and transfer to a large mixing bowl.

  • Drizzle 1 tablespoon of the olive oil over the cornbread. Gently stir.

  • Drizzle the remaining 1 tablespoon over the cornbread and gently stir to distribute.

  • Sprinkle half of the sea salt over the cornbread, stir, and repeat with the second half.

  • Spread cornbread onto the prepared baking sheet in one even layer.

  • Bake in preheated oven for 15-20 minutes, gently flipping the croutons over once halfway through baking (around 6-7 minutes).

  • Remove from oven once they are golden-brown.

Video

Notes

Ingredient Substitutions

  • Cornbread.I recommend making this –best ever cornbread recipe and using the leftovers to make these cornbread croutons. It’s best to use cornbread that’s a day or two old. You could always use a box mix to make it even easier. There are also boxes that are gluten-free, dairy-free, etc. so you can make the croutons comply to your dietary needs.
  • Olive Oil.Any neutral oil works well, but olive oil is my favorite. Canola oil and avocado oil are the two substitutions I’d recommend.
  • Fine sea salt. regular salt works too, you may just need to decrease the amount.

Store:

Store these cornbread croutons in an airtight container at room temperature for 5-7 days.

Freeze:

Yes, you can freeze them in an airtight container for up to 1 month.

Nutrition

Serving: 0.25cup | Calories: 211kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 427mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Calcium: 79mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these recipes

Best Cornbread Recipe

Best Easy Chili Recipe

Corn Pudding

Slow Cooker White Bean Chicken Chili

Cornbread Muffins

Vegetarian Chili

Cornbread Croutons Recipe (2024)

FAQs

How do you keep homemade croutons crispy? ›

Cool a batch of homemade croutons before you store them.

If you toss warm croutons into a storage bag, the bag traps moisture and you'll be left with soggy croutons! To avoid a mushy mess, spread the croutons in a single layer and cool them completely. If you're storing store-bought croutons, you can skip this step.

Why are my croutons not crispy? ›

Crowding the pan.

Pile the bread cubes on top of each other and they won't have enough space to crisp up and brown. Instead, make sure they're in a even layer.

What ingredient keeps cornbread from crumbling? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Why are my homemade croutons soggy? ›

Why are my homemade croutons soggy? It could be that you stored your croutons before they were fully cooled. Warm croutons trap moisture, and the croutons can become soggy if they're stored airtight too soon. This can also cause them to go stale too quickly.

How to store homemade croutons so they don't get soggy? ›

You don't want any added moisture in the storage container. Once cooled, store the croutons in an airtight container or jar in a cool, dry place. To soak up any excess moisture, you can add a paper towel to the bottom of the container. Stored at room temperature, the homemade croutons will last up to 3 days.

How long will homemade croutons last? ›

How long do croutons last? The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

How do you revive homemade croutons? ›

How can you re-crisp croutons? There are a few methods you can use to re-crisp croutons: Oven method: Preheat your oven to 350°F (180°C). Spread your croutons out in a single layer on a baking sheet and bake for 5-10 minutes, or until they are crisp and lightly browned.

Can bread be too stale for croutons? ›

They're wonderfully golden and crisp, and infinitely superior to dry, store-bought croutons. The best part about homemade croutons is that you can use your favorite bread, even if it's gone stale, and your croutons are ready in under 15 minutes.

What does adding an extra egg to cornbread do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Should you let cornbread batter rest? ›

Let the batter sit before baking.

We found that if you leave the batter to sit at room temperature for 10 to 15 minutes before baking it, the cornmeal has some extra time to absorb flavor from the other ingredients and the leaveners (baking powder and baking soda) get a head start.

Why is my cornbread not crunchy? ›

To achieve the crispiest golden crust on your cornbread, Delk Adams instructs you to grease the skillet liberally with bacon grease (if you don't have that, shortening, butter, or oil will do), then pop it into the hot oven for 5 minutes before pouring the batter in.

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

What is cornbread in milk called? ›

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

How do you store freshly made croutons? ›

Depending on how dry and crisp your croutons are, they will last for up to a week in an airtight container, but will be at their best for the first two days. You can refresh them in the oven for a few minutes to crisp up again if you like.

How long will homemade croutons stay fresh? ›

The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

How to store croutons overnight? ›

The best is to store them air tight and prevent any moisture from coming in. Moisture is the main enemy of croutons, making them lose their sogginess. If they do become a little soft, heat them again in a pan to crucnh them back up.

How do you revive soggy croutons? ›

Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

Top Articles
Latest Posts
Article information

Author: Pres. Carey Rath

Last Updated:

Views: 6019

Rating: 4 / 5 (61 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Pres. Carey Rath

Birthday: 1997-03-06

Address: 14955 Ledner Trail, East Rodrickfort, NE 85127-8369

Phone: +18682428114917

Job: National Technology Representative

Hobby: Sand art, Drama, Web surfing, Cycling, Brazilian jiu-jitsu, Leather crafting, Creative writing

Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.