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Cornbread Croutons

Cornbread Croutons

 

 

This recipe goes with Cornbread Cobb Salad

Southern Living SEPTEMBER 2006

  • Yield: Makes about 6 cups
  • Prep time:10 Minutes
  • Bake:23 Minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 (4-oz.) container crumbled blue cheese
  • 1/2 cup canned whole kernel corn, drained

Preparation

1. Combine the first 5 ingredients in a medium bowl.

2. Whisk together egg, milk, and oil. Stir egg mixture into flour mixture just until smooth; fold in blue cheese and corn. (Batter will be thick.) Spread mixture in an even layer (about 1 inch thick) in a greased 8-inch square pan.

3. Bake at 400° for 12 to 15 minutes or until golden brown. Cool in pan on a wire rack for 10 minutes. Remove cornbread from pan; place on rack to cool completely.

4. Cut cornbread into 1-inch cubes; place in a single layer on a baking sheet. Bake at 400° for 8 minutes, turning once after 4 minutes. Remove from oven, and let cool.

Kitchen Express Cornbread Croutons: Stir together 1 (6-oz.) package yellow cornbread mix, 1 large egg, and 2/3 cup milk. Fold in 1 (4-oz.) container crumbled blue cheese and 1/2 cup canned whole kernel corn, drained. Pour into a greased 8-inch square pan. Bake at 375° for 12 to 15 minutes or until golden brown. Cool in pan on a wire rack 10 minutes; remove from pan, and place on rack to cool completely. Cut cornbread into 1-inch cubes; place cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes, turning once. Remove from oven, and let cool.

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Cornbread Croutons recipe

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