Tuesday, February 21, 2012

Cornbread Croutons

We love croutons.

They are perfect for a snack, on a salad, or atop a cup of soup.

They are often underestimated.

Finding a great crouton can be difficult.

But making your own can solve the problem!

Homemade croutons are the easiest thing ever.

Since we're are still gluten free around our house, I decided to make cornbread croutons.

I had left-over gluten free cornbread in the refrigerator.

I did what I thought I should do and ended up with a great crouton.

I'll share with you my plan!

Cornbread Croutons

Leftover cornbread
Olive oil

Preheat oven to 275.

You can make a "fresh" pan of cornbread, but actually using "day old" cornbread is the best.
Cut your cornbread into cubes.  You want the cubes big enough where they don't fall apart, but small enough where they'll fit in your mouth easily!  Day old (or older) cornbread is best.
Place cubes in a bowl and drizzle with olive oil.  You want enough oil to coat but not soak the bread.  Again, the fresh-factor of your cornbread will dictate how much oil.  Fresher cornbread will absorb more oil.
Pour cubes onto a foil lined baking pan.

Place in oven.  Your cook time will depend on how "old" your cornbread is.  The fresher the cornbread, the longer your cook time.  You will bake the croutons-to-be on a low temperature, drying them out rather than simply toasting them. 
Stir the croutons every 10 minutes or so until desired dryness AND desired brownness. 
Allow to cool on the pan and keep in a ziplock bag. 

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