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Pumpkin Cornbread Croutons
These simple pumpkin cornbread croutons are made from homemade pumpkin sage cornbread and are ready in just minutes! Perfect for soup, salad, or stuffing
Prep Time
10 mins
Cook Time
15 mins
Servings:
16
servings
Ingredients
- 4 cups pumpkin sage cornbread cut into 1 inch squares, cubed
- 4 tablespoons butter melted
- 1 teaspoon kosher salt
- ½ teaspoon black pepper to taste
Instructions
- Preheat oven to 375 degrees F and line a sheet pan with a silicone or parchment liner.
- Lay out cubed bread onto the baking sheet and drizzle with melted butter, kosher salt and pepper.
- Toss to make sure all the bread is evenly coated in butter and seasoning.
- Add to the oven and bake for about 15 minutes until toasted and crunchy. Make sure to flip croutons in the middle of baking so you get a nice even toast.
Cup of Yum
Nutrition Information
Serving
1serving
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories
% Daily Value*
| Serving | 1serving |
* Percent Daily Values are based on a 2,000 calorie diet.