Cornbread Croutons Recipe (2024)

FAQs

What does adding an extra egg to Jiffy cornbread mix do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

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.

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.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

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.

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.

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.

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.

Why is my cornbread not crunchy? ›

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.

If you have leftovers, you can simply re-crisp them by running them back in the oven for about 5 minutes on 350 degrees.

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.

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!

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

The primary purpose of using eggs in cornbread (and with other baked goods) is to bind the ingredients together. By holding the ingredients together, the egg improves the mixture's structure and texture while allowing you to create a gel-like substance for easier processing.

Whole eggs, egg yolks and egg whites are all used to add structure to batters. The yolk's elevated fat content helps it bind fats and liquids together through what's called an emulsion.

When eggs are balanced with liquids and fats like water, oil, and butter, they ensure that your cake doesn't turn into a soupy mess, but adding too many of them adds too much structure, leaving you with a cake that's rubbery and dense.