Cornbread Croutons
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.
Read NextDate Nut Loaf from Van de Kamps
2008 Carla Snyder and Meredith Deeds
Share This Recipe
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Thanks for your comment. Don't forget to share!
L Graham
Nov 10, 2017
Southern cornbread does NOT have sugar in it. Period. Yuck for any cornbread that includes it.
Editor Kaitlin
Nov 14, 2017
Hi L Graham, Thanks for the comment. This recipe is for a Northern style cornbread. Some people enjoy how sugar brings out the sweetness of the corn. We enjoy both styles. Happy baking!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
