Use your leftover cornbread from Thanksgiving or make a fresh batch of cornbread to make your own gluten-free cornbread croutons!
Davida and share a lot of things in common. We both have curly hair, have roots tied to Minnesota, take naps almost daily, and rarely wear a bra (when you work from home, it just happens). We also share an intense love for cornbread. Blake and Curt…watch out. You might get swooped by this cornbread recipe.
Cornbread croutons are SO EASY TO MAKE! Best part is- you can use leftover cornbread to make the croutons….cough, Thanksgiving. Because let’s face it, it would be a giant SIN if you threw out the leftover cornbread after Thanksgiving. Just saying.
For this recipe- I used my favorite gluten-free cornbread mix from Bob’s Red Mill. It’s the same stuff I use for my quinoa cornbread recipe. Feel free to follow the directions on the back of the box…I however switched things up a little.
I used coconut oil instead of butter and almond milk instead of dairy milk. I also added some cheddar cheese for a sharp flavor
What you do is bake your cornbread. Then, you let it cool and slice it into 1-inch cubes. Back into the oven it goes, flip the croutons once..and then….
They come out crunchy as can be!
Perfect soup or chili toppers…..or even a snack popper.
Confession time: I told myself I wouldn’t eat any bread until Thanksgiving due to our pita bread overload in Israel…that was a major fail. I’ve been back for 3 days….
Oh well
Please tell me you have a cornbread obsession!
Basic Ingredients
1 package of Bob’s Red Mill Gluten-Free Cornbread Mix
1.75 cups of unsweetened almond milk (or any kind of milk)
2 eggs, large
1/3 cup coconut oil, melted
1/2 cup of cheese (I used cheddar, but feel free to use a dairy-free cheese to keep it lactose-free!)
How to make Gluten-Free Cheesy Cornbread Croutons
First, preheat oven to 375ºF. Then, rub a 12 x 9 baking dish with coconut oil (I used a 9×9 and a bread pan because my 12 x 9 was in the dishwasher!). Set aside.
Next, place all ingredients in a large bowl. Mix until smooth. The batter should be thick.
Transfer batter onto baking dish and evenly spread. Sprinkle with additional cheese on top.
Bake at 375ºF for 25 minutes. Then, remove and let cool completely.
Once the cornbread has cooled, cut into 1-inch cubes. Then, spread evenly on a baking sheet.
Preheat oven to 400ºF and bake for 15 minutes. Remove and flip croutons. Bake for another 8 minutes or until the croutons begin to brown and are crunchy.
1 package of Bob’s Red Mill Gluten-Free Cornbread Mix
1.75 cups of unsweetened almond milk (or any kind of milk)
2 eggs, large
1/3 cup coconut oil, melted
1/2 cup of cheese (I used cheddar, but feel free to use a dairy-free cheese to keep it lactose-free!)
Instructions
First, preheat oven to 375ºF. Then, rub a 12 x 9 baking dish with coconut oil (I used a 9×9 and a bread pan because my 12 x 9 was in the dishwasher!). Set aside.
Next, place all ingredients in a large bowl. Mix until smooth. The batter should be thick.
Transfer batter onto baking dish and evenly spread. Sprinkle with additional cheese on top.
Bake at 375ºF for 25 minutes. Then, remove and let cool completely.
Once the cornbread has cooled, cut into 1-inch cubes. Then, spread evenly on a baking sheet.
Preheat oven to 400ºF and bake for 15 minutes. Remove and flip croutons. Bake for another 8 minutes or until the croutons begin to brown and are crunchy.