Note: Make cornbread at least a day in advance.
Ingredients:
2 cups cubed (about 1-inch pieces) Day-Old Cornbread
½ teaspoon Black Pepper
2 tablespoons Olive Oil
½ teaspoon Salt
Directions:
Preheat oven to 375°F. Place cornbread cubes, pepper, olive oil, and salt in a medium bowl. Gently toss to coat, being careful to keep cubes intact. Arrange 1 inch apart on a small baking sheet. Bake until golden brown and crispy, 20-25 minutes, turning cubes once halfway through cook time. Cool slightly, about 10 minutes.
Final Notes:
The original recipe says to bake for 15 minutes, but my croutons were still soft even after cooling down, so I increased the cook time.
Buttermilk Cornbread recipe
Ingredients:
1½ cups Cornmeal
1 cup All-Purpose Flour ⅓ cup Sugar 4 teaspoons Baking Powder 1 teaspoon Kosher Salt
2 cups Buttermilk
1 large Egg
6 tablespoons melted, Unsalted Butter, divided in two
Directions:
Preheat oven to 425°F (220°C). Place an oven-proof 10-inch cast iron skillet in the oven.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean.
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