Cheesy Corn Bread Croutons

Photo: Squire Fox; Food Styling: Marian Cooper; Prop 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.

Yield: Serves 12 (serving size: 3 croutons)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 17 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 4.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 26mg
  • Iron: 1mg
  • Sodium: 237mg
  • Calcium: 72mg

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. 1. Preheat oven to 400°.
  2. 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. 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.
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