Cornbread Croutons
Recipe by: Lene Whitfield
Our Recipe Books•
Nov 1, 2025
These cornbread croutons started as a happy experiment—leftover cornbread cut into cubes, tossed with butter and seasonings, and slowly toasted until crisp and golden. Now, they’re a favorite around here. They add the perfect crunch to a simple tossed salad or bowl of greens and are a fun, Southern twist on classic bread croutons. The slow bake gives them a rich, toasty flavor that makes even the simplest salad feel special.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (5)
Ingredients (5)
Instructions
Preheat the oven to 275°F(135°C).
Melt the butter: Place the butter on a rimmed baking sheet and set it in the oven just until melted.
Season: Remove the pan from the oven and sprinkle the seasonings evenly over the melted butter.
Add the cornbread: Add the cubed cornbread to the pan and toss gently until all pieces are coated with the butter and seasonings.
Bake: Return the pan to the oven and bake for 1 hour, stirring every 15 minutes, until the cornbread cubes are crisp and golden brown.
Cool: Let cool slightly before serving or storing.
