CORNBREAD CROUTONS
These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
- Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
- Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
CROUTONS
This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g
HOMEMADE CROUTONS
You can change up these basic homemade croutons recipe by substituting your favorite herbs and spices. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2-2/3 cups.
Number Of Ingredients 6
Steps:
- Place bread in a large bowl. Combine the remaining ingredients; drizzle over bread and toss to coat., Place in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally. Cool. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 336mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CORNBREAD CROUTONS
Provided by Damaris Phillips
Categories side-dish
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
- Reduce the oven to 350 degrees F.
- Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
CORNBREAD CROUTONS
An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.
Provided by Lvs2Cook
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
- Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
- Serve warm or cooled on salads, chilis, and soups.
Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1
CORNBREAD CROUTONS
Cornbread croutons are a delicious addition to any meal. Combining the traditional flavor with the traditional crunch will leave everyone wanting more.
Provided by Katie Clark
Categories Bread
Time 6h15m
Number Of Ingredients 4
Steps:
- Make cornbread with whatever recipe you'd like
- Cut into bite sized pieces
- Ideally, let it sit out overnight. But you can just wait about 5 hours.
- Toss with olive oil, salt, and pepper.
- Preheat oven to 400 degrees.
- Place corn bread pieces on a greased baking sheet.
- Bake for 10 minutes and shake.
- Bake for an additional 5 minutes.
Nutrition Facts : Calories 37 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CORN MUFFIN CROUTONS
For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings.From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 3
Steps:
- Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
- Bake at 350 degrees Fahrenheit until golden, about 20 minutes.
CORN BREAD CROUTONS
Steps:
- In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
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