Lightly toasted cornbread cubes are terrific on top of saucy dishes.
Yield: 3 dozen 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).
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