Photo by: 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
Southern Living JANUARY 2013
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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