Cornbread Croutons
Posted Oct 11, 2020, Updated Mar 19, 2024
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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.
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: 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.
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.
Bake
Lightly grease a baking sheet and spread the cornbread onto it 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 and still slightly soft.
Store
Store these cornbread croutons in an airtight container at room temperature for 5-7 days.
Cornbread Croutons Recipe FAQ
Yes, you can freeze them in an airtight container for up to 1 month.
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!
Serve
I love 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!
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Homemade Cornbread Croutons Recipe
Ingredients
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe but used a Mexican street corn spice blend I had on hand instead of
Salt. Amazing!! 😋
Oh my goodness that sounds delicious, Kathy!
Oh my! I had never heard of these until I saw your recipe and I’ve become instantly hooked. I checked them half way through cooking and ate one. Pulled them from the oven and ate three. I put them in a bowl for dinner later and ate a few more. Ate a couple more while sprinkling what was left on Pinto bean soup. Oh my!
In my kitchen, the cook chooses. With this recipe the cook chose to use a spray olive oil. I sprayed the pan and then the cubes once they were in the pan. After 9 minutes in the oven, I flipped the cubes off of the original down side and continued baking until the cubes were almost too brown ( approximately another 9-11 minutes).. This allowed the inside of the cubes to dry out. Thank you for the recipe.
PS I didn’t add salt.
Can these be used to make stuffing?
Yes!
Hi! I cannot find that salad in this visual anywhere on the site. Would you help me find it? Thanks in advance!
Really good and easy! Thanks for sharing
Grease sheet pan with bacon grease … instead of flipping just turn broiler on to brown … great recipe
Sounds delicious!
what restaurant did you frequent that made cornbread croutons? i know bandera/houstons of hillstone corporation has these at some locations. i always make sure to order a caesar with extra cornbread croutons when im there. delicious!
It was called Red Stone in the suburbs of Chicago! We moved away from the area 7ths years ago and I’m unsure if it is still there – but it was my favorite!
Just made these and I am not sure if they will last until dinner. I am hooked!!