Cornbread Croutons

Prepare croutons up to a day ahead, and store them in a zip-top plastic bag until ready to serve.



5 cups croutons (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 10 Minutes
Other: 1 Hour, 4 Minutes

Nutritional Information

Calories 56
Caloriesfromfat 29 %
Fat 1.8 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.3 g
Carbohydrate 8.6 g
Fiber 0.8 g
Cholesterol 11 mg
Iron 0.4 mg
Sodium 139 mg
Calcium 13 mg


1 (8 1/2-oz.) package corn muffin mix (we tested with Jiffy)
1 large egg
1/3 cup 1% low-fat milk


Stir together all ingredients in a bowl just until moistened; let stand 4 minutes. Using a spatula, spread corn muffin batter into an 8" x 9" rectangle in a lightly greased, parchment paper-lined jelly-roll pan.

Bake at 400° for 10 minutes or until golden; turn oven off, and remove cornbread. Cool. Cut cornbread into 1" cubes. Return cornbread to warm (turned-off) oven. Let stand in oven, with door closed, 1 hour or until croutons are dry and crunchy.