Cornbread Croutons

Cornbread Croutons
This image courtesy of Mark T. Shapiro


Cooking MethodBaking



Dietary ConsiderationHalal, Kosher, Soy Free, Tree Nut Free, Vegetarian

Taste and TextureCrisp, Crunchy


  • 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


  1. Preheat oven to 400°F (200°F).

  2. 1 In a bowl, combine cornmeal, flour, sugar, baking powder and salt.

  3. In another bowl, whisk together egg, milk and oil. Add to the cornmeal mixture and stir just until blended. Pour into prepared pan.

  4. 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.

  5. 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.


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Southern cornbread does NOT have sugar in it. Period. Yuck for any cornbread that includes it.

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!


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