These super simple cornbread croutons are made from homemade pumpkin sage cornbread and are ready in just minutes! Perfect on soup, salad or in stuffing.
On Monday I posted my homemade pumpkin sage cornbread and promised I would show you another use for it. Well, here it is! These homemade pumpkin cornbread croutons are crunchy, full of flavor and perfect in Friday’s recipe – stuffing!
I have made croutons before and I usually find myself snacking on them like potato chips. I cannot get enough of their crunchy deliciousness.
If you’re like me you might find yourself in snack heaven after making these BUT if you’re really talented at self control you can save them and make stuffing…or put them on soup…or a salad…
Nevermind. Just eat this batch and start over for stuffing.
Use these croutons for homemade pumpkin cornbread chicken sausage stuffing.
Pumpkin Cornbread Croutons
These simple pumpkin cornbread croutons are made from homemade pumpkin sage cornbread and are ready in just minutes! Perfect on soup, salad or in stuffing.
Yield: 8 cups croutons
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 1 batch pumpkin sage cornbread, cut into 1 inch squares
- 4 tablespoons melted butter
- Kosher salt and pepper, to taste
Preheat oven to 375 degrees and line a sheet pan with a silpat or parchment liner.
Lay out cubed bread onto the baking sheet and drizzle with melted butter, kosher salt and pepper.
Toss to make sure all the bread is evenly coated in butter and seasoning.
Add to the oven and bake for about 15 minutes until toasted and crunchy. Make sure to flip croutons in the middle of baking so you get a nice even toast.