|Lightly toasted cornbread cubes are terrific on top of saucy dishes.|
|Yield||about 35 croutons|
|Directions||Preheat oven to 350.
Cut the cornbread into 1-inch cubes.
Place in bowl, drizzle with oil, and gently toss.
Transfer to cookie sheet and bake about 15 minutes, shaking the pan every five minutes, until toasted.
|Notes||Cornbread croutons are fantastic on top of tomato and black-eyed pea stew.
Adapted from Afro-Vegan (read my review).
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