Most of the Time “Shoodie Bread is made, there are never left overs. But just in case you looking for ways to use up your cornbread is by transforming it into croutons. Chefs often do this with day-old bread, so you shouldn’t forget that you can easily do it with cornbread, too. Follow this recipe for Cornbread Croutons found on Tablespoon.com and see for yourself.
1 batch day-old “Shoodie Bread” prepared
Keep it Spicey Gourmet Smoked Salt, Gourmet Smoked Pepper and Gourmet Smoked Garlic Powder, to taste
3 tablespoons olive oil
Directions: Preheat oven to 400 degrees Fahrenheit. Cut leftover or day-old cornbread into cubes, any size. Place cubes on a rimmed baking sheet. Sprinkle a few dashes of salt and pepper to taste on croutons. Drizzle with olive oil and toss lightly to coat. Toast in oven until edges are a deep brown, about 10 to 15 minutes, flipping once during baking. Remove from oven and sprinkle on your favorite foods. Also Great for a snack all by it self!