Make irresistibly crispy gluten-free buttermilk cornbread croutons with Parmigiano-Reggiano for an easy topping for salads, soups, chili, and casseroles.
Golden, crunchy, and filled with savory flavor, these Irresistibly Crispy Gluten-Free Buttermilk Cornbread Croutons are a delicious way to transform leftover cornbread into a homemade topping for salads, soups, chili, and casseroles. Instead of letting extra gluten-free cornbread go to waste, this simple recipe turns it into crisp, flavorful croutons with very little preparation.
Buttermilk cornbread makes especially delicious croutons because it brings more flavor than traditional bread. The subtle tanginess of buttermilk complements the natural sweetness of cornmeal, while freshly grated Parmigiano-Reggiano adds a savory, nutty finish. As the cornbread cubes slowly bake, they become golden and crisp while maintaining their distinctive corn flavor.
Day-old gluten-free buttermilk cornbread is ideal for making homemade croutons. Because some of the moisture has already evaporated, the cornbread holds its shape better and becomes crisp more easily in the oven. Fresh cornbread can also be used, but allowing it to cool and dry slightly before baking will help create the best texture.
These gluten-free cornbread croutons are wonderfully versatile. Scatter them over a fresh garden salad, float them over creamy tomato soup or corn chowder, or add them to a hearty bowl of chili for a satisfying crunch. They can also be crushed and used as a gluten-free topping for casseroles, roasted vegetables, or macaroni and cheese.
With just two ingredients and a simple oven-baking method, these homemade gluten-free croutons are an easy way to add texture, flavor, and a little something special to everyday meals.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: About 4 cups
Ingredients
3 cups gluten-free buttermilk cornbread, preferably day-old, cut into 3/4-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
Step 1: Preheat the Oven
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
Step 2: Prepare the Cornbread
Cut the gluten-free buttermilk cornbread into approximately 3/4-inch cubes. Keep the pieces as uniform as possible so they toast evenly.
Day-old cornbread works especially well because its slightly drier texture helps the cubes become crisp without falling apart.
Step 3: Arrange the Cornbread
Arrange the cornbread cubes in a single layer on the prepared baking sheet. Leave a little space between the pieces so hot air can circulate around them as they bake.
Avoid overcrowding the baking sheet because trapped moisture can prevent the cornbread from becoming evenly crisp.
Step 4: Add the Parmigiano-Reggiano
Sprinkle the freshly grated Parmigiano-Reggiano evenly over the cornbread cubes.
The cheese adds a rich, savory flavor that complements the subtle sweetness of the cornmeal and the tanginess of the buttermilk.
Step 5: Bake Until Crispy
Bake for approximately 40 minutes, gently turning the cornbread cubes halfway through baking so they toast evenly.
Continue baking until the croutons are golden brown, crisp around the edges, and dry through the center.
Because gluten-free cornbread recipes vary in moisture, begin checking the croutons during the final 10 minutes of baking. A moist cornbread may need a few additional minutes, while a drier cornbread may become crisp sooner.
Step 6: Cool and Serve
Remove the baking sheet from the oven and allow the croutons to cool completely on the pan. They will continue to become crisp as they cool.
Serve over salads, soups, chili, chowders, roasted vegetables, or casseroles.
Notes
Day-old gluten-free buttermilk cornbread produces the best texture because some of its moisture has already evaporated. This helps the cubes become crisp more efficiently in the oven.
If using freshly baked cornbread, allow it to cool completely before cutting. For an even crispier result, cut the cornbread into cubes and allow them to sit uncovered for several hours before baking.
The exact baking time will depend on the moisture and density of your cornbread. Begin checking the croutons during the final 10 minutes to prevent over browning.
For extra-crispy cornbread croutons, turn off the oven after baking and leave the croutons inside for approximately 10 additional minutes.
For additional flavor, lightly season the cornbread cubes with garlic powder, onion powder, smoked paprika, dried thyme, rosemary, sage, or Italian seasoning before baking.
Freshly grated Parmigiano-Reggiano is recommended for the best flavor and texture.
These crispy gluten-free cornbread croutons are especially delicious with tomato soup, corn chowder, potato soup, broccoli cheddar soup, butternut squash soup, fresh garden salads, Caesar-style salads, and chili.
Crushed cornbread croutons can also be sprinkled over macaroni and cheese, vegetable casseroles, gratins, or roasted vegetables for a crunchy gluten-free topping.
Allow the croutons to cool completely before storing. Placing warm croutons in an airtight container can trap moisture and cause them to soften.
Store cooled croutons in an airtight container at room temperature for up to 5 days.
If the croutons soften during storage, spread them on a baking sheet and warm them in a 350°F oven for several minutes. Allow them to cool completely before serving or storing again.
