Cornbread Croutons
Updated October 28, 2016 
Cooking MethodBaking
CostInexpensive
Dietary ConsiderationHalal, Kosher, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCrisp, Crunchy
Ingredients
- 1 cup (250 mL) yellow cornmeal
- 1 cup (250 mL) all-purpose flour
- ¼ cup (50 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) salt
- 1 egg
- 1 cup (250 mL) milk
- 1/3 cup (75 mL) vegetable oil
- 9-inch (2/5 L) square baking pan, greased and lined with parchment paper
- Baking sheet
Instructions
-
Preheat oven to 400°F (200°F).
-
1 In a bowl, combine cornmeal, flour, sugar, baking powder and salt.
-
In another bowl, whisk together egg, milk and oil. Add to the cornmeal mixture and stir just until blended. Pour into prepared pan.
-
Bake in preheated oven until a tester inserted in the center comes out clean, about 20 minutes. Let cool completely in pan on a wire rack.
-
Preheat oven to 350°F (180°C). Turn cooled cornbread out of pan and cut into 1-inch (2/5 cm) squares. Transfer to baking sheet and bake until dried and crispy, about 20 minutes. Let cool on sheet on a wire rack and use within 3 hours.
2008 Carla Snyder and Meredith Deeds
