Cornbread Croutons Recipe (2024)

FAQs

Can I use cornbread instead of breadcrumbs? ›

Crumbled cornbread can be another great alternative to breadcrumbs, offering a little sweetness while soaking up unwanted moisture. It's also a good way to use up any leftovers.

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients. Cut back on fat or grease by one third.

The best is to store them air tight and prevent any moisture from coming in. Moisture is the main enemy of croutons, making them lose their sogginess. If they do become a little soft, heat them again in a pan to crucnh them back up.

Quinoa flakes are a fantastic replacement for breadcrumbs, particularly for those seeking a gluten-free option. Quinoa is packed with essential amino acids, protein, and fibre. To use quinoa flakes as a breadcrumb substitute, pulse them in a food processor until they resemble breadcrumbs.

Go with a Grain. Puffed quinoa is a great sub for breadcrumbs to create satisfying, crunchy food, says Becker. "Set up three bowls: ground puffed quinoa, raw scrambled eggs, and puffed quinoa. Plunge chicken, fish, or veggies into the ground puffed quinoa, then the egg, then the puffed quinoa, and sear or bake.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

Also referred to as “crumble-in,” this hearty snack of cornbread doused in milk is beloved among communities in the Southern United States, stretching from Appalachian West Virginia to the heart of Texas.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What happens if you put too many eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it.

Commercially packaged croutons, due to their preservatives and packaging, can last significantly longer. They can often be stored at room temperature for several months without any noticeable degradation in texture or flavor.

Why is it awesome: it uses cornmeal instead of breadcrumbs for flavor and to make it gluten free. the roasted veggies add tons of flavor, and you don't need as much meat. it's baked on a rack on a baking sheet to make it crispy allllll the way around. "

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

Crackers. Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf.