Cornbread Croutons
Cornbread Croutons are one of my favorite soup toppings and the ultimate way to take a soup from average to unforgettable. They’re the difference between, “Oh, we’re having soup again?” to “OMG, when are we having that soup again!?” These savory and sweet soup toppers pair well with a variety of creamy soups or hearty stews. Which delicious soup recipe will you try them with?
Why This Recipe Rocks!
You can try these cornbread croutons with a creamy soup like my Creamy Potato Soup or a chunkier soup like Tuscan White Bean Soup.
Ingredients + Substitutions
- Cornbread Ingredients. You will need a handful of simple baking ingredients to make the cornbread. Things like all-purpose flour, sugar, baking, powder, egg, and salt you likely already have on hand. You will also need cornmeal and some regular milk.
- Italian Seasoning. This adds a nice herby flavor to the croutons. Feel free to leave it out or swap it for a different herb or spice blend.
- Olive Oil. This is my favorite oil to use when re-baking the cornbread because it gives a rich flavor and brings out a perfectly crispy texture. You could also use canola or avocado oil.
- Sea Salt. A little sprinkle of sea salt enhances the flavor of the croutons, giving them a nice balance of savory with the sweetness of the cornbread. You can also use kosher salt or skip it entirely if you prefer a lower-sodium option. For a more unique twist, try using flavored salts like garlic or smoked salt for an extra layer of flavor.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Cornbread Croutons
This is a two-part recipe for how to make cornbread croutons. First, you’ll make the cornbread and let it cool completely. Then, you’ll cut it up and re-bake the cornbread cubes to give them that satisfying crunch!
Step 1: Mix the dry ingredients. Whisk together the flour, cornmeal, Italian seasoning, sugar, salt, and baking powder in a mixing bowl.
Step 2: Add the liquid ingredients. Add the milk and egg to the flour mixture and whisk together.
Step 3: Bake. Transfer the cornbread batter to a baking dish and bake in a preheated oven.
Step 4: Chop into cubes. After allowing the cornbread to cool completely, chop it into small cubes.
Step 5: Transfer to a bowl. Drizzle the croutons with oil and sprinkle with salt. Toss to coat.
Step 6: Spread the cubes on a sheet pan. Pop them back in the oven.
Handy Tip: Use Leftover Cornbread
This soup croutons recipe works best when the cornbread is fully cooled before cutting or it can be made the day ahead. If you have leftover cornbread from another meal, this is the perfect way to use it up!
Dietary Modifications & Variations
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make the cornbread croutons gluten-free.
- Dairy-Free: Replace the milk with a non-dairy alternative such as almond, soy, or oat milk.
- Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg. Use a non-dairy milk option like almond or oat milk instead of regular milk. When I made the recipe with flax, I found it can be more crumbly, so be sure to cool it completely before cutting up. Also, the flax does change the color a bit.
- Low-Sodium: Skip the sea salt or use a reduced-sodium version to keep the recipe lower in salt.
- Lower Sugar: Reduce or eliminate the sugar if you prefer a less sweet flavor.
- Flavored Oils: Experiment with different oils, like garlic-infused olive oil or truffle oil, to add more complexity to the flavor of the croutons.
Serving Suggestions
These Cornbread Croutons go well with hearty soups and stews, adding a flavorful crunch to your favorite comforting dishes.
- Pair the homemade croutons with chicken vegetable soup or a classic tomato basil soup for a sweet and savory combination.
- Make for a cozy weeknight dinner alongside northern bean soup, creamy butternut squash soup, or spicy chili.
- Garnish with these croutons to elevate your mac and cheese, or use them as a topping for baked casseroles.
- Is someone in your household under the weather? Make a pot of ground chicken noodle soup (it has the same flavor profile as chicken noodle soup). Add the cornbread croutons as a topping.
- Add the croutons to your favorite salads for a fun and unexpected crunch.
Storage Tips
- Storing: Store these cornbread croutons in an airtight container at room temperature for up to a week. But with how delicious they are, they probably won't last that long!
- Freezing: These can be frozen for up to a month. Be sure to use an airtight container.
Expert Tips
- Let the cornbread cool completely: For the best results, allow the cornbread to cool fully before cutting. This prevents it from crumbling and helps create evenly-sized croutons. If needed, place the cooked cornbread in the fridge to cool faster.
- Cut evenly: Make sure to cut the cornbread into uniform cubes to ensure all the croutons bake evenly and achieve the same level of crispness.
- Keep a close eye during the second round of baking: This helps avoid burning or overbaking the croutons.
- Use day-old cornbread: Cornbread that was made a day or two prior works best for croutons since it holds its shape better when cut into cubes.
- Time-saver. If you're short on time, you could even use a box mix to make it easier.
- Don’t overdo the oil: Lightly coat the cornbread cubes with olive oil for crispiness. Too much oil will make the croutons soggy instead of crunchy.
Recipe FAQs
Absolutely! Using leftover cornbread works great for this recipe. You could also make the cornbread a day or two in advance, or bake the croutons themselves ahead of time. Just store them in an airtight container and re-crisp in the oven for a few minutes before serving.
Use a serrated knife to slice the cornbread into cubes. Since cornbread tends to be crumbly, gently cutting through it with a serrated knife helps make cleaner cuts.
If your croutons are soft, they may not have been baked long enough during the second bake. Make sure the cornbread cubes are evenly spread out on the sheet pan, and bake them until golden and crispy. You can also try baking at a slightly higher temperature for the final few minutes to get extra crunch.
Soups to Pair With This Crouton Recipe
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Cornbread Croutons
Ingredients
Cornbread
- ⅔ cup flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil melted coconut oil, or melted butter
- ⅓ cup milk regular or non-dairy
- 1 egg or 1 flax egg
- ½ teaspoon Italian seasoning
- Cooking spray or oil
Croutons
- 2 tablespoons olive oil
- Sea salt optional
Instructions
- Preheat oven to 350° F. Line your 8 x 8 or 9 x 9 square pan with parchment paper and spray with cooking oil. Let it overhang on two opposite sides to make for easy removal.
- Combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Whisk together.
- Add oil or butter, milk, and egg. Mix until combined.
- Pour into an 8 x 8 or 9 x 9 square pan.
- Bake 15-18 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes in pan, lift out entire piece square of cornbread using the overhanging pieces of parchment. Allow it to continue to cool all the way before cutting.
- Cut cornbread into ½ inch cubes. Transfer to a bowl. Drizzle olive oil and sprinkle with salt if using it. Toss to coat.
- Spread croutons out on a sheet pan. Bake in oven for 15-18 minutes at 350° F.
Recipe Tips
- Let the cornbread cool completely: For the best results, allow the cornbread to cool fully before cutting. This prevents it from crumbling and helps create evenly-sized croutons. If needed, place the cooked cornbread in the fridge to cool faster.
- Cut evenly: Make sure to cut the cornbread into uniform cubes to ensure all the croutons bake evenly and achieve the same level of crispness.
- Keep a close eye during the second round of baking: This helps avoid burning or overbaking the croutons.
- Use day-old cornbread: Cornbread that was made a day or two prior works best for croutons since it holds its shape better when cut into cubes.
- Time-saver. If you're short on time, you could even use a box mix to make it easier.
- Don’t overdo the oil: Lightly coat the cornbread cubes with olive oil for crispiness. Too much oil will make the croutons soggy instead of crunchy.
