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Cornbread Croutons

Slightly adapted from Post Punk Kitchen
Course Soup
Cuisine Vegetarian
Author Shelly Westerhausen


For the cornbread croutons:

  • 2 cups non-dairy milk
  • 1/2 lemon
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup coconut oil , melted
  • 2 Tablespoons maple syrup


  1. Preheat oven to 350 degrees and line a 9×13 baking sheet with parchment paper.
  2. Squeeze the lemon juice into the milk and set aside for at least 5 minutes.
  3. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
  4. Make a well in the center of the dry ingredients and pour in the coconut oil, maple syrup, and milk mixture.
  5. Slowly whisk together the wet ingredients and then start incorporating the dry ingredients as you whisk until a thick batter as formed.
  6. Spread evenly in your baking pan and bake for 35 to 40 minutes or until a toothpick comes out clean in the center.
  7. Remove from oven and let cool completely.
  8. Slice the bread into 1 inch squares to make them ‘croutons’.
  9. I honestly thought they were delicious just like this but if you’d like them crisper then feel free to coat with a tiny bit of olive oil and set under the broiler for a few seconds.