Cornbread croutons are a must for holiday stuffing, of course—but did you know there are tons of other reasons to love them all year-round, too? We like to keep a batch on hand for adding delectable crunch and texture to salads, topping soups, and baking into cheesy savory bread puddings. Plus, making them couldn’t be easier. Here’s how:
1. Prepare 1 (7.5-ounce) box Martha White Corn Muffin Mix or 1 (6.5 ounce) bag Martha White Yellow Cornbread and Muffin Mix in an 8″-square pan and bake as directed. Let cool.
2. Heat oven to 400°F. Remove cooled cornbread from pan and slice into 1-inch cubes. Spread the cornbread cubes on a parchment-lined baking sheet. Drizzle with 2 teaspoons olive oil and toss gently.
3. Bake, tossing occasionally, until the cubes are golden and crispy to the touch, 10 to 15 minutes. Let cool completely before using.
Note: 1 package of Martha White Corn Muffin Mix yields approximately 3 cups of cubed croutons. But if you need more, the recipe can be easily doubled or tripled.