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Cornbread Croutons

Cornbread Croutons

This recipe goes with Pot Likker Soup

Southern Living JANUARY 2009

  • Yield: Makes 6 to 8 servings
  • Prep time:10 Minutes
  • Bake:45 Minutes
  • Cool:1 Hour


  • 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


1. Preheat oven to 450°. Coat bottom and sides of an 8-inch square pan with bacon drippings; heat in oven 5 minutes.

2. Whisk together 1 cup cornmeal mix, buttermilk, egg, 1/4 tsp. salt, and 1/4 tsp. pepper; pour batter into hot pan.

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. Cut cornbread into 1 1/2-inch squares. Place on a baking sheet; sprinkle with remaining salt and pepper.

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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Cornbread Croutons recipe