This is the technique I use to breathe life into day old cornbread, that's right, I turn it into crispy golden croutons! I used Italian seasoning on these because we were enjoying them with a delicious soup. There is no amount required for the cornbread, you can make as much or as little as you happen to have on hand. I made these Italian style, but, I often get creative and use other seasonings blends too. Put out a bowl of these next time you serve, soup, chili or stew and people will think you've been baking all day!
You'll need:
Day old/left over cornbread
2-3 Tbs. grated parmesan cheese
Italian seasoning, garlic salt & onion powder to taste
olive oil for drizzling
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Cube the cornbread into any size you like, I like them around 1/2-3/4 inch cubes. Arrange on the baking sheet. Today I'm making around 2 cups of croutons. Drizzle with olive oil, then sprinkle with the grated parmesan cheese and seasonings
Place into the hot oven and toast for 8-10 minutes until golden.
Sprinkle with additional grated parmesan and parsley, if desired. Serve warm or at room temperature over soup, stews or chili. Yield: varies
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