Name: Gluten-Free Cheesy Cornbread Croutons
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 15 min
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!)

Ingredients

Scale

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.

Prep Time: 10 minutes
Cook Time: 35