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.
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 TBS of the olive oil over the cornbread. Gently stir.
Drizzle the remaining 1 TBS 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.
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 these cornbread croutons in an airtight container at room temperature for 5-7 days.
Can you freeze cornbread croutons?
Yes, you can freeze them in an airtight container for up to 1 month.