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Cornbread Croutons

Cornbread Croutons

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


This recipe goes with Spinach Salad with Cornbread Croutons

Oxmoor House MAY 2008

  • Yield: 5 cups croutons (serving size: 1/4 cup)
  • Cook time: 10 Minutes
  • Prep time: 11 Minutes
  • Other: 1 Hour, 4 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 29%
  • Fat: 1.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.3g
  • Carbohydrate: 8.6g
  • Fiber: 0.8g
  • Cholesterol: 11mg
  • Iron: 0.4mg
  • Sodium: 139mg
  • Calcium: 13mg

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Cornbread Croutons Recipe