Jalapeno Cornbread Croutons

Feb 19, 2018 | Food | 1 Comment
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Happy Monday everyone! Today I wanted to share a basic cornbread recipe that transforms into a delicious topping for your next favorite soup, salad and more. Jalapeno cornbread croutons! I just throw a little jalapeño into the cornbread mixture a little heat. But you can omit that step if you are not a fan of it. You can even make your cornbread a couple of days ahead of time. Its then cubed and baked off until crisp croutons are created. Crispy and buttery with a touch of heat. An irresistible combination. The croutons while crisp on the outside are nice and chewy inside. I’ve used these to top Caesar salads, chowders and of course my game day chili! what do you like to eat with cornbread? Share below.

Enjoy,

Xo-Ayesha

Jalapeno Cornbread Croutons

2 cups jalapeno cornbread, cubed.
2 Tablespoons butter, melted.

Preheat oven to 400 degrees.

Add croutons to a large bowl.

Drizzle with butter and toss.

On a large rimmed baking sheet evenly distribute croutons.

Bake in the oven for about 15-20 minutes or until golden brown and crispy.

Serve warm over soup, salad, or chili.

Basic Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
One tablespoon baking powder
One teaspoon salt
1 cup milk
1/3 cup canola oil
One large egg, lightly beaten.
One tablespoon jalapeno, finely diced. (optional)

Preheat oven to 400 degrees.

In a large bowl combine all of your dry ingredients and mix well.

In a small bowl add milk, oil, egg and mix well.

Add wet mixture to dry and combine well. You can now add your jalapeño if you choose to.

Pour into a buttered pan or cast iron skillet and bake for 20-25 minutes or until pick comes out clean.

 

 


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