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Prep Time: 11 Minutes Cook Time: 10 Minutes |
Ready In: 21 Minutes Servings: 5 |
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Prepare croutons up to a day ahead, and store them in a zip-top plastic bag until ready to serve. Ingredients:
1 (8 1/2-oz.) package corn muffin mix (we tested with jiffy) |
1 large egg |
1/3 cup 1% low-fat milk |
Directions:
1. Stir together all ingredients in a bowl just until moistened; let stand 4 minutes. Using a spatula, spread corn muffin batter into an 8 x 9 rectangle in a lightly greased, parchment paper-lined jelly-roll pan.
2. Bake at 400° for 10 minutes or until golden; turn oven off, and remove cornbread. Cool. Cut cornbread into 1 cubes. Return cornbread to warm (turned-off) oven. Let stand in oven, with door closed, 1 hour or until croutons are dry and crunchy.
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