Cornbread Croutons

Now don't those look good?

The best part? They are so easy!

This is more of a method than a real recipe.

This is good for those last couple pieces of cornbread that no one seems to want to eat up. Ok, that doesn't happen very often around here, but sometimes I make extra cornbread just so I can make these.

Ready? Set? Let's go!

Cut up your leftover cornbread into crouton sized bites.

Spread them out on a cookie sheet and spray them with cooking spray. I suppose you could toss them with a little olive oil in a bowl but cornbread is kind of crumbly and it might fall apart.

Next, sprinkle on some salt, pepper and a little garlic powder or granulated garlic (that's what I use most of the time).

Bake a 350 degrees until they are golden brown, turning as necessary to get all the edges brown.

They'll look something like this.

One important note I feel I should share is that these do not get crunchy all the way through like a regular bread crouton. They are very crisp and crunchy on the outside and still a little chewy on the inside.

These are great on salads (especially taco ones!), soup, chili, use them as bread cubes to make into stuffing or just eat them straight out of a jar.

I keep these in an air tight plastic container and I would love to tell you how long they will be good for but we never have them around for more than a couple days.

These are easy, delicious and a good way to use up leftovers.