Photo: Johnny Autry; Styling: Caroline M. Cunningham
Our Cornbread Croutons pack a bite with 2 jalapeno peppers and fresh cilantro baked into them. Use Cornbread Croutons to top your favorite soup or salad.
This recipe goes with Hoppin' John Soup
Yield: Makes 6 dozen using a 9-inch pan. (Yield depends on pan size.)
- 1/2 cup chopped fresh cilantro
- 2 jalapeño peppers, seeded and chopped
- Cornbread batter
- Stir cilantro and jalapeño peppers into your favorite cornbread batter. Bake; cool 10 minutes. Cut into 1-inch cubes. Bake at 375° in a lightly greased jelly-roll pan until edges are golden, stirring halfway through.
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