Last week I made a salad with these croutons on top. They were a great alternative to regular croutons. They would be good on soup also.
Sweet Cornbread Croutons
-1 batch of cornbread, Jiffy or Jiffy-like, for example, prepared the day before or a few hours earlier and cooled
-melted butter
Cut the prepared cornbread into 1" cubes. Arrange in a single layer on a cookie sheet and brush with melted butter. Bake at 400 for 10-15 minutes or until beginning to brown, turning the cubes over halfway through. Serve over salad or soup. Store extra croutons in airtight container at room temperature for up to 3 days or freeze.
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