Tossed with seasonings and oven baked until crispy. Make wonderful fresh cornbread (a tested classic recipe) ~ use half for these irresistable croutons.
- 1 cup cornmeal, organic
- 1 cup flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 ¼ cups buttermilk, or sour cream & milk
- 2 eggs
- 6 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees. Butter a 9″ x 9″ baking pan. In a bowl, stir together the first 5 ingredients until blended. In another bowl, beat together the remaining ingredients until blended. Add the dry ingredients and stir with a wooden spoon until the mixture is blended. Do not over mix. Spread into the pan and bake for 25 – 30 minutes or until the top is golden. Cool and cut into squares.
Preheat oven to 350 degrees.
Cut half of the cornbread into 3/4″ squares – save the other half for another meal (freezes well!)
Put 1 T. neutral oil, 1 T. butter, and 1/4 t. of chile powder in a 9″ X 9 ” pan. Heat in oven until butter melts. Add the cornbread squares and gently toss to coat. Bake for 10 minutes, or until the cornbread squares are crisp croutons. Shake the pan halfway through if necessary. Sprinkle with sea salt. Cool. Store in an airtight container