Cornbread Croutons Recipe (2024)

FAQs

How do you keep homemade croutons crunchy? ›

Simply make your croutons, place them into a freezer-friendly bag or container, and store them in the freezer. Take them out to thaw and then you're ready to enjoy!

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

If you want to make your Jiffy cornbread moist and fluffy, try adding in eggs, milk, sour cream, vegetable oil, and honey. Those add-ins are the perfect way to enhance your Jiffy mix!

Crowding the pan.

Pile the bread cubes on top of each other and they won't have enough space to crisp up and brown. Instead, make sure they're in a even layer.

How do you store croutons so they don't get soft? Let your baked croutons cool completely, store them in a zip-top bag, and remove as much excess air from the bag as possible.

How long do croutons last? The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg.

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.

Final answer: If too much milk is added to Jiffy cornbread mix, you can balance it out by adding more dry ingredients to the batter such as additional mix or a blend of flour, cornmeal, and baking powder.

Can I use water instead of milk in Jiffy cornbread mix? ›

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Commercially packaged croutons, due to their preservatives and packaging, can last significantly longer. They can often be stored at room temperature for several months without any noticeable degradation in texture or flavor.

If a recipe calls for dry bread crumbs but you don't have any on hand, use packaged croutons. Place them in a resealable bag and smash them with a rolling pin. Crumbs made from seasoned croutons add extra flavor!

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

Keep crispy stuff and cheesy stuff off

Since a salad is typically a high-moisture dish, it's best to keep anything crispy or cheesy off until serving. Crispy items such as croutons or fried wontons will become soggy and cheese will become soft.

They will always be handy for game night! Grains – Rice, Oats, Homemade Breading, Homemade croutons- Seal open containers for extended freshness.

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.