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Cheesy Corn Bread Croutons

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 17 mins
Total time 1 hr, 15 mins
Yield Serves 12 (serving size: 3 croutons)
 These toasted corn bread cubes are crispy and hearty enough to top a bowl of chili without falling apart into crumbs.

Ingredients

  • 1 cup fine cornmeal
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup low-fat buttermilk
  • 2 tablespoons butter, melted and cooled
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
  • 1 large egg, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 107
  • fat 4.2 g
  • satfat 2.4 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 237 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Stir in remaining ingredients except cooking spray. Spread batter in an 8-inch square metal baking pan coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto rack, and cool completely. Leave oven on.

  3. Cut corn bread into 36 (1 1/3-inch) cubes. Spread in an even layer on a baking sheet; bake 10 minutes or until bread is toasted.