Cornbread Croutons

Total Time:
1 hr 40 min
Prep:
5 min
Inactive:
20 min
Cook:
1 hr 15 min

Yield:
8 to 12 servings
Level:
Easy

Ingredients
  • 5 tablespoons coconut oil plus more for greasing the baking sheet, melted
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Kosher salt and freshly ground white pepper
  • 1 cup almond milk or regular milk, at room temperature
  • 1/4 cup applesauce, at room temperature
  • 1/4 cup sorghum (see Cook's Note)
  • 1 large egg, at room temperature
Directions
  • Special equipment: a 6-inch cast-iron skillet

  • 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 dont 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.

  • Cook Notes: Sorghum syrup is made from the sweet juice of the sorghum plant, a variety of cereal grass. It's popular in the south as a sweetener for baked goods. You can find it at natural food stores or specialty online retailers.


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