Cornbread Croutons

This recipe goes with Pot Likker Soup

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 45 Minutes
Cool: 1 Hour


Ingredients

  • 2 tablespoons bacon drippings or vegetable oil
  • 1 cup self-rising white cornmeal mix
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided

Preparation

  1. 1. Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.
  2. 2. Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.
  3. 3. Bake at 450° for 15 to 17 minutes or until lightly browned. Turn out onto a wire rack; cool completely (about 30 minutes). Reduce oven temperature to 325°.
  4. 4. Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.
  5. 5. Bake at 325° for 30 to 35 minutes or until crisp and lightly browned. Remove to a wire rack; cool completely (about 30 minutes). Store in airtight container up to 1 day.
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