Cornbread Croutons Food

CORNBREAD CROUTONS

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

CORNBREAD CROUTONS

Steps:

• Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
• Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
• Serve warm or cooled on salads, chilis, and soups.

CROUTONS

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

CORN BREAD CROUTONS

Steps:

• In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CORN MUFFIN CROUTONS

Steps:

• Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
• Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

CORNBREAD CROUTONS

Steps:

• Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
• Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
• Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.

BRUSSELS SPROUTS WITH CORNBREAD CROUTONS

Steps:

• Preheat oven to 425ºF. Toss together first 4 ingredients in a large bowl; divide evenly between 2 rimmed baking sheets. Bake in preheated oven until golden brown, about 20 minutes. Reduce oven heat to 350°F.
• Spread cornbread cubes evenly on a baking sheet; bake at 350°F until browned and crispy, about 15 minutes.
• Cook butter, stirring constantly, in a medium skillet over medium until foaming. Add shallot and thyme; cook, stirring often, 1 minute. Drizzle butter mixture over toasted cornbread. Arrange Brussels sprouts in a serving dish; top with cornbread mixture.

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

CORNBREAD CROUTONS

Steps:

• Make cornbread with whatever recipe you'd like
• Cut into bite sized pieces
• Ideally, let it sit out overnight. But you can just wait about 5 hours.
• Toss with olive oil, salt, and pepper.
• Preheat oven to 400 degrees.
• Place corn bread pieces on a greased baking sheet.
• Bake for 10 minutes and shake.
• Bake for an additional 5 minutes.