Photo: Johnny Autry; Styling: Caroline M. Cunningham
Yield
Makes 6 dozen using a 9-inch pan. (Yield depends on pan size.)

Our Cornbread Croutons pack a bite with 2 jalapeno peppers and fresh cilantro baked into them. Use Cornbread Croutons to top your favorite soup or salad.

How to Make It

Stir cilantro and jalapeño peppers into your favorite cornbread batter. Bake; cool 10 minutes. Cut into 1-inch cubes. Bake at 375° in a lightly greased jelly-roll pan until edges are golden, stirring halfway through.

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