Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

These toasted corn bread cubes are crispy and hearty enough to top a bowl of chili without falling apart into crumbs.

Cheryl Slocum
Recipe by Cooking Light September 2014

Gallery

Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
17 mins
total:
1 hr 15 mins
Yield:
Serves 12 (serving size: 3 croutons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 5 ingredients in a medium bowl, stirring with a whisk. Stir in remaining ingredients except cooking spray. Spread batter in an 8-inch square metal baking pan coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto rack, and cool completely. Leave oven on.

  • Cut corn bread into 36 (1 1/3-inch) cubes. Spread in an even layer on a baking sheet; bake 10 minutes or until bread is toasted.

Nutrition Facts

107 calories; fat 4.2g; saturated fat 2.4g; mono fat 1.2g; poly fat 0.3g; protein 3g; carbohydrates 14g; fiber 1g; cholesterol 26mg; iron 1mg; sodium 237mg; calcium 72mg.
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