Cornbread Croutons

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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. 

overhead view of a bowl of Cornbread Croutons

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. 

overhead view of a salad with Cornbread Croutons

Cornbread Croutons: Ingredients

There are only 3 ingredients in this cornbread croutons recipe, but as always we’ll chat about them! 

  • CornbreadI 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. 
overhead view of the labeled ingredients in this Cornbread Croutons recipe

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. 

two overhead photos showing how to make Cornbread Croutons

Bake

Lightly grease a baking sheet and spread the cornbread onto it in one even layer.

overhead photo showing Cornbread Croutons on a baking sheet before being baked

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. 

overhead photo of Cornbread Croutons on a baking sheet after being baked

Store

Store these cornbread croutons in an airtight container at room temperature for 5-7 days. 

up-close overhead view of Cornbread Croutons on a baking sheet

Cornbread Croutons Recipe FAQ

Can you freeze cornbread croutons? 

Yes, you can freeze them in an airtight container for up to 1 month. 

How do you make cornbread that doesn’t fall apart?

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!

overhead view of a bowl of Cornbread Croutons

Serve

love serving these cornbread croutons slightly warm on top of a salad, in soups etc. 

Cornbread Croutons on a salad

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Homemade Cornbread Croutons Recipe

Laura
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. 
5 from 17 votes
Course condiment, Salad
Cuisine American
Servings 16 Servings
Calories 211
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients 
 

  • 4 cups cornbread cut into ½” cubes (day-old leftover cornbread)
  • 2 Tablespoons olive oil
  • ½ teaspoon sea salt

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

Ingredient Substitutions
  • 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. 
Store:
Store these cornbread croutons in an airtight container at room temperature for 5-7 days. 
Freeze: 
Yes, you can freeze them in an airtight container for up to 1 month. 

Nutrition

Serving: 0.25cup | Calories: 211kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 427mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 98IU | Calcium: 79mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 17 votes (11 ratings without comment)

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9 Comments

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 5 stars
    Hi! I cannot find that salad in this visual anywhere on the site. Would you help me find it? Thanks in advance!

  4. 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!

    1. 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!