Cornbread Croutons Ree Drummond Recipes

ITALIAN CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
• In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

CORNBREAD CROUTONS

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
• Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
• Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
• Reduce the oven to 350 degrees F.
• Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

SOUTHERN PANZANELLA

Steps:

• For the cornbread croutons: Preheat the oven to 350 degrees F.
• Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely.
• For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake.
• For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad.
• Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves.
• Preheat the oven to 450 degrees F.
• Stir together the cornmeal, flour, baking powder and salt in a bowl until combined.
• Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined.
• Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes.

BLUEBERRY CORNBREAD PANZANELLA

Steps:

• For the cornbread croutons: Preheat the oven to 325 degrees F.
• Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
• Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
• For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
• Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
• For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
• Preheat the oven to 450 degrees F.
• Stir together the cornmeal, flour, baking powder and salt in a bowl.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
• Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

CORNBREAD CROUTONS

Steps:

• Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
• Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
• Serve warm or cooled on salads, chilis, and soups.

CORNBREAD CROUTONS

Steps:

• Make cornbread with whatever recipe you'd like
• Cut into bite sized pieces
• Ideally, let it sit out overnight. But you can just wait about 5 hours.
• Toss with olive oil, salt, and pepper.
• Preheat oven to 400 degrees.
• Place corn bread pieces on a greased baking sheet.
• Bake for 10 minutes and shake.
• Bake for an additional 5 minutes.