One of my favorite salads of all time has cornbread croutons on it and they just make the salad!
So after perusing through Pioneer Woman’s cookbook, Food from my Frontier, I found the perfect recipe.
These completely made the salad!
Here is what you will need:
3 Tbsp vegetable shortening, melted
1/2 cup cornmeal, white or yellow
1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup milk
1 small egg
1/4 tsp baking soda
1/2 stick butter, melted
To make:
Preheat the oven to 400 degree’s F.
Preheat the oven to 400 degree’s F.
Pour 1 Tbsp of the shortening into a medium sized iron skillet or square 8 x 8 inch baking pan.
Combine the cornmeal, flour, baking powder, and salt in a mixing bowl.
In a separate bowl, combine the buttermilk, milk, eggs, and baking soda.
Stir.
Mix together the wet and dry ingredients until just combined, then stir in the remaining 2 Tbsp melted shortening.
Pour into the skillet or baking pan, smoothing the surface with a knife or spatula.
Bake for 15-20 minutes, or until golden brown on top.
To make the croutons, cut the cornbread into 1 inch cubes.
Spread the cubes on a baking sheet and drizzle with the melted butter.
Bake at 325 degree’s F, tossing or shaking occasionally, until the croutons are crisp,
about 20 minutes. Allow the croutons to cool slightly before serving.
Cornbread Croutons
2014-12-25 17:37:39
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Ingredients
- 3 Tbsp vegetable shortening, melted
- 1/2 cup cornmeal, white or yellow
- 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup milk
- 1 small egg
- 1/4 tsp baking soda
- 1/2 stick butter, melted
Instructions
- Preheat the oven to 400 degree's F.
- Pour 1 Tbsp of the shortening into a medium sized iron skillet or square 8 x 8 inch baking pan.
- Combine the cornmeal, flour, baking powder, and salt in a mixing bowl.
- In a separate bowl, combine the buttermilk, milk, eggs, and baking soda. Stir.
- Mix together the wet and dry ingredients until just combined, then stir in the remaining 2 Tbsp melted shortening.
- Pour into the skillet or baking pan, smoothing the surface with a knife or spatula.
- Bake for 15-20 minutes, or until golden brown on top.
- To make the croutons, cut the cornbread into 1 inch cubes.
- Spread the cubes on a baking sheet and drizzle with the melted butter.
- Bake at 325 degree's F, tossing or shaking occasionally, until the croutons are crisp,
- about 20 minutes.
- Allow the croutons to cool slightly before serving.
Adapted from Pioneer Woman- Food from my Frontier
Adapted from Pioneer Woman- Food from my Frontier
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[…] For my birthday I requested to go to J. Alexander’s because i am in LOVE with their salad. A few weeks later I was craving it again, so I decided to re-create it myself! Crystal’s creation salad romaine or butter lettuce fried up chicken tenders, chopped hard boiled eggs croutons avocado bacon crumbles any dressing you like! I use honey mustard First off, I cut my avocado in half and turn it so that the ball inside easily pops out. Then I slice each half like this and then use a spoon to get between the skin and the inside and scoop it out. Then I throw everything together and it is just PERFECTION. ahhhh….yum! The lettuce gives it great crunch, the chicken is warm and moist, and the avocado gives it just the right amount of creaminess! Pair it with some breadsticks and you’ve got yourself a delicious dinner! You can also add cornbread croutons on it, and it will be complete! The recipe for Cornbread Croutons is here. […]