These sweet and wholesome crunchy bits are fantastic in a salad, floating on a soup, or used in a favorite stuffing recipe at Thanksgiving.
INGREDIENTS | MAKES 6 CUPS FINISHED CROUTONS
- ¼ cup olive oil
- Salt and pepper to taste
- Herbs to taste
- 1 recipe Sweet Tooth Cornbread Cake
Preheat oven to 350°F.
Pour ¼ cup olive oil in a shallow dish. Mix in salt, pepper, and herbs. Cut cornbread into cubes and place on cookie sheet. Lightly brush with the seasoned oil.
Bake 8 minutes. Remove croutons from oven and turn with spatula. Return to the oven and bake for another 8 minutes.
Allow croutons to cool completely before serving.
These tiny toasts will keep for a few weeks in a sealed plastic bag. If you want to save them for a special occasion, pop them in the freezer. They'll easily thaw when you're ready to use them.