Corn Bread Croutons

cornbread panzanella.jpg

If you have leftover corn bread, try these croutons; they’re delicious on soups and salads, or with Black Bean and Yellow Rice Salad. They keep up to weeks in an airtight container.

Makes about 4 cups croutons

4 cups day-old or dry corn bread, cut into ½-inch cubes
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees.

2. Mix the corn bread gently with the butter, olive oil, salt, and pepper in a bowl.

3. Spread out the corn bread cubes in one layer on a baking dish and bake, uncovered, 15 to 20 minutes, turning several times, until golden brown and crispy. Remove from the oven and cool. Use immediately or store in an airtight container until ready to use.


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