Cheesy Corn Bread Croutons

 Recipe
Photo: Squire Fox; Styling: Carla Gonzales-Hart
 

These toasted corn bread cubes are crispy and hearty enough to top a bowl of chili without falling apart into crumbs.

2

Has potential

Yield:

Serves 12 (serving size: 3 croutons)

Recipe from

Cooking Light

Recipe Time

Hands-on: 17 Minutes
Total: 1 Hour, 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cheryl Slocum,

September 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note