cateory: courses
Black pepper cornbread croutons
Reviews: 198
Ingredients:
- Vegetable oil spray;
- 3 cups 1-inch cornbread cubes;
- 4 tablespoons (1⁄2 stick) butter, melted;
- 1 teaspoon coarsely cracked black pepper;
- 1⁄2 teaspoon coarse salt or kosher salt.
How to make
Black pepper cornbread croutons
Black pepper cornbread croutons
- Preheat the oven to 375 F. Mist a rimmed baking sheet with the spray.
- Spread the cornbread in an even layer on the prepared sheet and toast until firm and just beginning to color on the edges, about 15 minutes, stirring occasionally.
- Meanwhile, stir together the melted butter, pepper, and salt. Drizzle over the bread cubes and toss lightly to coat. Continue baking until the croutons are crispy and golden brown on the edges, about 15 minutes longer, stirring occasionally. Pour onto a cutting board or large plate to cool.
- Make-ahead note: You can make the croutons up to 2 days ahead. Cool and store at room temperature in an airtight container.
Comments for
Black pepper cornbread croutons
Black pepper cornbread croutons
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