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Cornbread Croutons

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Cornbread Croutons
  • Prep 10 min
  • Total 30 min
  • Servings 6
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These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!
Updated Aug 14, 2014

Ingredients

Steps

  • 1
    Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
  • 2
    Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
  • 3
    Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have some extra cornbread croutons? Simply store in a resealable bag. If you'd like to add more crunch to your leftover croutons, simply toast in a 400°F oven for a few minutes.

Nutrition

170 Calories, 6g Total Fat, 3g Protein, 25g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
260mg
11%
Potassium
55mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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