Smoked Paprika Cornbread Croutons

 

Any time I make cornbread, I have just a bit left over and I hate that it either gets super dry or goes to waste.

Luckily, croutons are here to save the day!

Most people like to let the cornbread shine, but with a future recipe in mind, I wanted to add just a bit of paprika and garlic to add a more savory note to these croutons.

I found that the croutons need to bake longer than you think, but it completely dried them out and then they can last a week or more - perfection!

Sunday Funday

Corn

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• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad

Smoked Paprika Cornbread Croutons

2 cups leftover cornbread (or muffins)

¼ teaspoon smoked paprika

¼ teaspoon garlic powder

Dash of salt

2-3 tablespoons olive oil

Preheat oven to 375 degrees.

Cut the cornbread into 1-inch cubes.  Lightly drizzle with olive oil and sprinkle with half the paprika and garlic, add a pinch of salt.  Very gently stir to turn over the croutons.  Again, lightly drizzle with olive oil and add spices.

Gently stir once more, then spread the croutons onto a baking sheet.  Bake in the preheated oven for 20-30 minutes, stirring occasionally, cooking until the croutons are dried out and browned.  Cool and serve.