Bacon and Chipotle Gouda Cornbread Croutons
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
These Bacon and Chipotle Gouda Cornbread Croutons are a savory, crunchy topping perfect for salads or soups, but be warned—they’re addictive enough to eat by the handful!
Ingredients
- 1 cup (240 ml) self-rising white cornmeal
- 1 cup (240 ml) self-rising yellow cornmeal
- 1 cup (240 ml) self-rising flour
- 2 tbsp (30 ml) granulated sugar
- 1 tsp smoked sweet paprika
- 1 lb (450 g) thick-cut bacon, cooked, drained, and chopped
- 1 cup (240 ml) grated chipotle gouda cheese
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 1/4 cup (60 ml) unsalted butter, melted
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, combine the self-rising white cornmeal, self-rising yellow cornmeal, self-rising flour, granulated sugar, and smoked sweet paprika. Stir until well mixed.
- Add the chopped bacon and grated chipotle gouda cheese to the dry ingredients. Stir until the bacon and cheese are evenly distributed.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Spread the batter evenly onto the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, cut the cornbread into 1-inch squares to create croutons.
- Return the croutons to the baking sheet and bake for an additional 10-15 minutes, or until they are crunchy and golden brown.
- Allow the croutons to cool completely before serving.
Notes
- Store croutons in an airtight container to maintain their crunch.
- For a spicier kick, add a pinch of cayenne pepper to the dry ingredients.
- These croutons are great as a topping for salads, soups, or even as a snack on their own.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 12 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 50 mg
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- Pineapple-Bacon Coleslaw
Frequently Asked Questions
Why does the recipe use self-rising cornmeal and flour instead of regular?
The recipe calls for 1 cup self-rising white cornmeal, 1 cup self-rising yellow cornmeal, and 1 cup self-rising flour — all three are self-rising, meaning leavening and salt are already incorporated. This means there is no additional baking powder or salt listed separately in the ingredient list. If you substitute regular cornmeal and flour, add about 1.5 tsp baking powder and 1/2 tsp salt per cup to compensate.
How do the croutons get their crunch?
The process is a two-stage bake: first bake the full cornbread at 400°F (200°C) for 20–25 minutes until golden, let it cool completely, cut into 1-inch squares, then return the squares to the baking sheet for a second 10–15 minute bake. This second pass drives out remaining moisture from the cut surfaces, creating the crouton crunch. The notes also say to store them in an airtight container to maintain that crunch.
