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For an added crunch and a touch of sweetness, serve these homemade croutons along with your other favorite chili toppings. From Martha Stewart Living, Oct. 2010. Recipe by Lucinda Scala Quinn.

Source: Martha Stewart Living, October 2010

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  • sanhutch3
    2 MAY, 2018
    I had left over cornbread from a previous dinner and i wanted to make croutons from it for tonights salad. I loved this recipe for how basic it was. For me i used this recipe for a staring point which is why i rated it 2 stars. So to start i took my left over corn bread and as directed i cubed it up and coated it with olive oil. On a baking sheet i lined with foiled and sprayed with olive oil cooking spray(i hate wheb thinks sticks) i had my twin 3 years old helpers line the cubes on the sheet and help sprinkle on the seasonings. We love flavor in our house so i bumped up the seasiongs adding salt, pepper, garlic and onion powder, and a touch of parsley and basil. We cooked them at the recommended 20 mins at 350 degrees after that i flipped them tasted them add a sprinkle more of the prvious mentioned seasonings sprayed a little more olive oil spay turned the oven down to 325 cooked them an additional 10 mins the shut the oven off and left them in for maybe an additional 5 mins i was monitoring them frequently ready to pull at the first sign of dark golden brown. Our croutons turned out perfect for our family and i feeezed the extra for chilli and future salad wish i could attach a picture
    Reply
  • Halliecat
    10 JAN, 2011
    Lucinda didn't use a homemade corn bread....she used store-bought corn muffins. I have tried this and the croutons were delicious it was so easy! Try it!
    Reply
  • MS11700554
    7 JAN, 2011
    Where's the recipe for Lucinda's corn bread? I should have written it down...AAARGH!
    Reply

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