Cornbread Croutons

Lightly toasted cornbread cubes are terrific on top of saucy dishes.
Yield	about 35 croutons
Time	20 minutes
Tools	knife large bowl wooden spoon rimmed cookie sheet
Ingredients	1 batch skillet cornbread ½ c olive oil
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). Buy it: Amazon.com \| Amazon.co.uk
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