Cornbread Croutons

Adds great crunch to any salad.

Cornbread Croutons

Angie Halten
Adds great crunch to any salad.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 12


  • 2 cups GF cornmeal fine grind
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk or milk alternative
  • 1/4 cup vegetable oil
  • 1 egg beaten


  • Combine dry ingredients in a bowl and stir together until evenly mixed.
  • Stir in milk, oil, and egg, and mix just until dry ingredients are moistened.
  • Pour batter into a greased large cookie sheet to form a thin (1/4 inch, approx.) layer.
  • Bake at 400°F for 10-15 minutes until done (be careful not to overcook the bottom - if the top is still very light when the underside is done, you can put the pan under the broiler for a few seconds to lightly brown it).
  • When cooked, remove from oven and, using a pizza cutter, score the sheet of cornbread in a grid pattern with each cut being about 1/2 inch wide. Let cool and break apart to form 1/2" sized croutons.
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See also
Tray Buns

For your next turkey dinner, try these when you make Cornbread Stuffing

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