Cornbread Croutons Recipe (2024)

FAQs

How do you keep homemade croutons crunchy? ›

Cool a batch of homemade croutons before you store them.

If you toss warm croutons into a storage bag, the bag traps moisture and you'll be left with soggy croutons! To avoid a mushy mess, spread the croutons in a single layer and cool them completely. If you're storing store-bought croutons, you can skip this step.

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Crowding the pan. Pile the bread cubes on top of each other and they won't have enough space to crisp up and brown. Instead, make sure they're in a even layer.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it.

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.

Keep croutons stored separately.

When packed with the greens and stored in the fridge, croutons run the risk of turning soft and soggy. Avoid disappointment by storing croutons separately, and do not refrigerate them. Add them to your salad just before serving.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

While either white or yellow cornmeal will technically work when making cornbread, yellow does make for a softer more tender bread.

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.

Why do store-bought croutons last so long? ›

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.

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.

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.

Simply make your croutons, place them into a freezer-friendly bag or container, and store them in the freezer. Take them out to thaw and then you're ready to enjoy!

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

Line 2 to 3 dehydrator trays with unbleached parchment paper. Then spread croutons out in a single layer on each tray. Slide the trays into the dehydrator and dry the bread at 155 degrees Fahrenheit for 3 to 5 hours. Or until the croutons are your desired crispness!

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

How to crisp up soggy croutons? ›

If you have leftovers, you can simply re-crisp them by running them back in the oven for about 5 minutes on 350 degrees.

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.