Saturday, October 26, 2013

Cornbread Croutons

Cornbread Croutons

12 ounces Yellow cornmeal
12 ounces All-purpose flour
10 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
24 fluid ounces Buttermilk
6 Eggs
6 Fluid ounces Butter (melted)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp parsley 
 ¾ teaspoon Salt

Whisk the melted butter, eggs and buttermilk together and whisk until evenly combined. 

Whisk the cornmeal, flour, sugar, baking powder, baking soda and spices (onion powder, garlic powder, parsley) together in a bowl until evenly combined.

Add the wet ingredients to the dry ingredients and stir with a spatula until just moistened.

Pour into ½in sheet pan and bake at 375 degrees until done, for approximately 20 – 25 minutes. 

Let cool.

Cut cornbread into ½ in. cubes and toss with melted butter.

Bake for about 10 minutes or until desired crispiness.


-- Innkeepers Inn Above Onion Creek


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