Page 3 of 3 Previous
Preheat oven to 400 degrees.
Grease 9-inch square baking pan and line it with parchment paper.
Combine the cornmeal, flour, sugar, baking powder and salt in medium bowl, and stir to mix the dry ingredients. Combine milk, oil and egg in small bowl and mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour the batter into the prepared pan.
Bake in the preheated oven for 20 minutes or until a wooden toothpick inserted into center comes out clean. Remove from the oven and cool on a wire rack.
When the cornbread is cool, turn it out of the pan and cut it into 1-inch squares. Transfer to a baking sheet and crisp the cornbread in a 350-degree oven and bake for about 20 minutes or until dried and crispy. Remove from the oven and let cool on a wire rack.
Any leftover croutons can be frozen in zip-top bag for a month. To use, crisp in a 350-degree oven for 5 minutes.
Nutrition information per each of 12 servings:
Calories 151 Fat 7 g Sodium 240 mg
Carbohydrates 19 g Saturated fat 1 g Calcium 97 mg
Protein 3 g Cholesterol 17 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 1 ½ fat.