Cornbread Croutons Recipe (2024)

FAQs

How do you keep homemade croutons crunchy? ›

How do you store croutons so they don't get soft? Let your baked croutons cool completely, store them in a zip-top bag, and remove as much excess air from the bag as possible.

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.

Add shredded cheese.

Melty, gooey cheese will hold your cornbread together and give it a fantastic flavor. Shredded cheddar cheese is best for most cornbread recipes, but you can try experimenting with another variety.

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.

Storing in a sealed, airtight container or reusable, sealable bag (I like Stasher) at room temperature is also key (don't store in the fridge as that would add moisture and therefore make your croutons soggy).

But why are they so good?! In my opinion, it's the sweet yeasty dough, their fluffy texture, and of course that they're made fresh. Thankfully, you can replicate all of those qualities in your own kitchen, without the hefty restaurant price tag, with this copycat Texas Roadhouse Rolls recipe.

Chop steak smothered with sautéed onions, sautéed mushrooms and jack cheese. Served with your choice of two sides.

It's a very simple salad made infinitely better by their homemade Ranch dressing and croutons made from their delicious rolls (two things I haven't tried recreating at home yet). It's just greens (romaine), tomato, hardboiled eggs, cheddar cheese and croutons.

Commercially packaged croutons, due to their preservatives and packaging, can last significantly longer. They can often be stored at room temperature for several months without any noticeable degradation in texture or flavor.

Nearly any type of bread—in a loaf or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.

Can you crush croutons to make breadcrumbs? ›

If a recipe calls for dry bread crumbs but you don't have any on hand, use packaged croutons. Place them in a resealable bag and smash them with a rolling pin. Crumbs made from seasoned croutons add extra flavor!

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

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.

If you're baking your croutons, make sure they are well-spaced-out on a shallow tray to ensure they crisp evenly and they don't steam, causing them to become soggy. They also need to be in a single layer and not touching. If you're frying the croutons, toss the pan regularly to make sure they crisp evenly.

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

The method for reviving croutons involves lightly coating them in oil and baking them until they are golden and crispy again. This not only re-crisps them but also provides an opportunity to infuse additional flavors through seasonings such as garlic, herbs, or Parmesan.