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Cornbread Croutons

Prep time 11 mins
Cook time 10 mins
Other time 1 hr, 4 mins
Yield 5 cups croutons (serving size: 1/4 cup)
Prepare croutons up to a day ahead, and store them in a zip-top plastic bag until ready to serve. 

Ingredients

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Christmas with Southern Living 2008