As in CORNBREAD cornbread.
Moist (sorry) yet crumbly (sorry.) Dense (sorry?) yet light (not sorry?) Spicy (no need to be sorry) yet sweet (nowhere near sorry.)
Are you already worn out? Sorry.
Remember the game Sorry? Me, too. That’s all I had to say.
Anytime I say the word sorry I say it like Gilly on SNL. “GILLYYYYY?” “Ssssssssssowwy.”
What was I saying? Oh yeah. CORNBREAD croutons. Have you ever had cornbread croutons? The first time I had cornbread croutons was last summer at this restaurant in Attleboro, Massachusetts. I ordered the cornbread croutons and they brought me cornbread croutons. I was all, “Cornbread croutons, huh!?” And they were like, “Yeah. Cornbread croutons.”
Oh believe me, I want to punch myself in the face, too.
The cornbread mix is straight from the box, yo. My version is, anyway. But I added jalapenos and spices.
And the woooorld keeps spinnin’.
Quick dice, quick blast into the oven, quick crispin’ up, quick awesomeness.
Did you want to hear more about my visit to the restaurant at Massachusetts when I ate the cornbread crout – okay.
. . . cornbreadcroutons.
Baked Spicy Cornbread Croutons:
What it took for about 3 cups of croutons:
* 1 Jiffy Lube cornbread mix (kidding about the lube part)
* 1 egg
* 1/3 cup milk
* 2 tsp oil
* 1/4 cup chopped jarred jalapenos
* 2 tsp ground cumin
* 1 pinch of cayenne pepper
* oil, for coating pans
In a large bowl, mix together the Jiffy ingredients and the rest of the ingredients. So basically, follow the box instructions and then add the jalapenos and spices.
Mix it all togethah.
Pour the mix into a lightly sprayed cast iron skillet. Bake for however long the box says at whatever heat the box says. Aren’t these great instructions?
Let the cornbread cool on the counter for an hour or two, then cut into cubes. Right in the pan!
Carefully place the croutons on a lightly coated baking sheet and bake at 400 for about 15 minutes, or until they crisp us delightfully.
Top them on salads or soups!