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Oct 13, 2012

Cornbread Croutons

One of my favorite salads of all time has cornbread croutons on it and they just make the salad!
So, I found the Pioneer Woman's recipe for them and they were delish!

Here is what you will need:
3 Tbsp vegetable shortening, melted
1/2 cup cornmeal, white or yellow
1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup milk
1 small egg
1/4 tsp baking soda
1/2 stick butter, melted

To make:
Preheat the oven to 400 degree's F.
Pour 1 Tbsp of the shortening into a medium sized iron skillet or square 8 x 8 inch baking pan.

Combine the cornmeal, flour, baking powder, and salt in a mixing bowl. 
In a separate bowl, combine the buttermilk, milk, eggs, and baking soda.
Mix together the wet and dry ingredients until just combined, then stir in the remaining 2 Tbsp melted shortening.
Pour into the skillet or baking pan, smoothing the surface with a knife or spatula.
Bake for 15-20 minutes, or until golden brown on top.

To make the croutons, cut the cornbread into 1 inch cubes.
Spread the cubes on a baking sheet and drizzle with the melted butter.

Bake at 325 degree's F, tossing or shaking occasionally, until the croutons are crisp,
about 20 minutes. Allow the croutons to cool slightly before serving.

Source: The Pioneer Woman Cooks- Food From my Frontier

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