Recipe
Gluten-Free Cheesy Cornbread Croutons
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
- 1 package of Bob’s Red Mill Gluten-Free Cornbread Mix
- 1.75 cups of unsweetened almond milk (or any kind of milk)
- 2 eggs, large
- 1/3 cup coconut oil, melted
- 1/2 cup of cheese (I used cheddar, but feel free to use a dairy-free cheese to keep it lactose-free!)
Instructions
- First, preheat oven to 375ºF. Then, rub a 12 x 9 baking dish with coconut oil (I used a 9×9 and a bread pan because my 12 x 9 was in the dishwasher!). Set aside.
- Next, place all ingredients in a large bowl. Mix until smooth. The batter should be thick.
- Transfer batter onto baking dish and evenly spread. Sprinkle with additional cheese on top.
- Bake at 375ºF for 25 minutes. Then, remove and let cool completely.
- Once the cornbread has cooled, cut into 1-inch cubes. Then, spread evenly on a baking sheet.
- Preheat oven to 400ºF and bake for 15 minutes. Remove and flip croutons. Bake for another 8 minutes or until the croutons begin to brown and are crunchy.