My family loves cornbread! It is easy to make and so good. Cornbread made in the Northwest is a little sweeter and lighter than the traditional southern cornbread. I often double the recipe ingredients so that there is leftover cornbread for another meal, and to make cornbread croutons. Southern U.S cornbreads are a traditional New Year’s food. The golden color of the corn bread is said to be good luck as the color is resembling gold, and the corn kernels gold nuggets.
More great Bread Recipes for your bread making.
Northwest Cornbread Recipe:
If, by any chance, you some some cornbread left over – how about using it to make Cornbread Croutons? Making Cornbread Crouton is very easy-to-do and so good! I can think of no better way to use leftover cornbread than as croutons to top off your next dinner. You could use these croutons on your salads, chili, stews, and soups. Also, wouldn’t these Cornbread Croutons make a wonderful turkey stuffing/dressing? Yum!
Melted butter, oil, or non-stick cooking spray
Coarse salt and freshly-ground black pepper to taste
Preheat oven to 400 degrees F.
Chop the leftover cornbread into approximately 3/4-inch cubes. Spread cubes on a rimmed baking sheet. Drizzle with either melted butter or oil, or do as I did and spray with some non-stick cooking spray (such as Pam).
Sprinkle with salt and pepper to taste and toss gently. NOTE: You could also add some fresh or dried herbs of your choice.
Toast in the oven for approximately 8 to 10 minutes, shaking the pan every 2 minutes until they get crusty, golden brown, and turn into croutons.
Remove from oven. Let the croutons cool completely before storing in an airtight container until ready to use.