Recipe by: Lene Whitfield
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.
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November 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.
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.
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