I love cornbread croutons on a very fresh salad. They are a little heartier than the standard fare. They have a more interesting texture. They also add a sweetness. Whenever you have leftover cornbread, do yourself a favor and make this recipe. Imagine these on top of some good chili?
leftover cornbread, cut into desired size squares
half a cube of butter
1 tsp fresh garlic, minced fine
1/2 tsp fresh ground black pepper
1/4 tsp kosher salt
Preheat the oven to 350 degrees. Melt butter and add garlic, pepper, and salt. Stir and continue to mash garlic to release the juice. Put diced cornbread in a bowl and coat with butter mixture. Carefully mix to coat without breaking up the pieces. Spread flat onto a baking sheet and bake until evenly browned. Stir a couple times while cooking. Allow to cool if using on salad. You may serve warm in soups.