Cornbread Croutons Recipe (2024)

FAQs

How do you keep homemade croutons crunchy? ›

Simply make your croutons, place them into a freezer-friendly bag or container, and store them in the freezer. Take them out to thaw and then you're ready to enjoy!

Spread the bread cubes onto the prepared baking sheet, making sure the bread cubes are in an even layer and not touching. If they are too close and overlapping, they won't cook evenly and won't crisp up. Bake for 12 to 20 minutes, tossing halfway through, or until the croutons are golden brown.

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Though it's worth noting that Kent also recommends adding an egg to help keep the dish intact, and egg yolks are pretty fatty. A source of protein such as yogurt may lend stability, but eggs are unbeatable in this regard. Whatever you do, don't add sand or bake your cornbread in the shape of a castle.

Why are my homemade croutons soggy? It could be that you stored your croutons before they were fully cooled. Warm croutons trap moisture, and the croutons can become soggy if they're stored airtight too soon.

How long do croutons last? The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

Get that oven preheated to 400 degrees. Cut up your bread, toss it with oil, and season with whatever spices you want. Make sure they're all coated and tossed, and then pop them in the oven. I start with eight minutes, and if they need more time, then I'll add it.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

What is cornbread in milk called? ›

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

Croutons: Yes, you can freeze them! Cube stale bread and toast it for a few minutes. Then, place the croutons into a resealable freezer bag and stow in the freezer. You can also freeze the uncooked bread cubes and toast them at a later time.

Keep crispy stuff and cheesy stuff off

Since a salad is typically a high-moisture dish, it's best to keep anything crispy or cheesy off until serving. Crispy items such as croutons or fried wontons will become soggy and cheese will become soft.

They will always be handy for game night! Grains – Rice, Oats, Homemade Breading, Homemade croutons- Seal open containers for extended freshness.