Southern up your salads with cornbread croutons.
We also love these cornbread croutons served atopchilior some of our other favorite soups.
No leftover cornbread on hand?
Credit:Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Make a batch of homemade cornbread or grab store-bought for a quick shortcut.
If using a fresh batch, be gentle while tossing with seasonings to help keep the cornbread from crumbling.
To start, preheat the oven to 375F.
Then follow the full recipe that’s further below.
Gently toss to coat, being careful to keep cubes intact.
Put cubes on baking sheet:
Arrange 1 inch apart on a small baking sheet.
Cool slightly, about 10 minutes.
Moisture is the enemy of croutons.
Store the baked croutons in an airtight container, whether at room temperature or frozen.
Try cayenne for a little heat, paprika for warmth, or rubbed sage for an earthy flavor.
