These are intended as a topping, but be warned: once you taste these crunchy squares they will be eaten by the handful!
By Taylor Mathis and Sally James
- 1 cup self rising white cornmeal
- 1 cup self rising yellow cornmeal
- 1 cup self rising flour
- 2 Tablespoons granulated sugar
- 1 teaspoon smoked sweet paprika
- 1 pound thick cut bacon, cooked, drained, chopped into small pieces.
- 8 ounces grated Chipotle Gouda
- 2½ cups Buttermilk
- 4 large eggs, beaten
- 6 Tablespoons unsalted butter
- 2 Tablespoons bacon drippings
- Preheat the oven to 400 degrees. In a large bowl add the flours, sugar and paprika. Stir until mixed. Add the bacon pieces and grated cheese. Stir until bacon and cheese are incorporated into the flour mixture.
- In a medium bowl, add the buttermilk and the beaten eggs. Stir until mixed. Put the butter and bacon bacon drippings on the bottom of the baking pan. Put the pan in the oven until the butter melts. Remove the pan from the oven. Swirl the pan to coat the bottom of it with butter mixture. Carefully pour the melted butter mixture into the bowl of buttermilk and eggs. Stir to blend. Set the coated baking sheet aside.
- Pour the buttermilk mixture into the bowl of the flour, bacon and cheese mixture. Stir until wet and dry ingredients are just mixed. Pour the cornbread into the prepared pan. Bake for about 25 minutes until the cornbread is light golden brown and a cake tester comes out clean. Remove pan from oven and cool until cornbread is still slightly warm to the touch, about 20 minutes.
- To make the croutons, reduce the oven to 350 degrees. Invert the cornbread onto a chopping board. Cut the cornbread into squares of your desired crouton size. Bake the cornbread squares on two baking sheets for about 30 to 40 minutes until they are toasted and crunchy. Remove from the oven. Cool.Store croutons in the refrigerator until needed.