The other evening I was flipping through my recent recipes and having a thoughtful conversation with myself about chocolate, bacon and side dishes.
I decided to add cheese to my cornbread recipe, because everything benefits from cheese. Then I thought I’d try making croutons from that cheesy cornbread—partly because I was bored and partly because I felt like testing the oven’s limits. (Yes, I did manage to scorch it a bit.)
The pan pictured above belonged to an older relative—one of those well-loved, decades-old pans. I enjoy using it; it’s got history and character. Before it came to me it was nearly flawless from careful use and upkeep. Once it arrived in my kitchen it didn’t stay pristine for long. My partner isn’t exactly gentle on cookware: non-stick pans get over-sprayed, sticky sauces are left behind, and metal utensils find their way onto surfaces that prefer silicone or wood. The result is that I replace items more often than I’d like, and the cycle starts again.
I’ve made a point of keeping that small rectangular pan away from him because it’s the perfect size for toasting croutons and making grilled sandwiches. Have you ever tried cornbread croutons? I hadn’t—until now. They’re brilliant, especially when studded with sharp cheddar. Dense, salty, crunchy and utterly satisfying, they were originally intended for a salad, but at the thought of greens I had a change of heart and dunked them into a bowl of soup instead.
Cheddar Cornbread Croutons
1 batch cornbread + 1 cup sharp cheddar cheese
Prepare your favorite cornbread batter and fold in 1 cup of shredded sharp cheddar. Bake the cornbread according to your recipe and let it cool completely. Once cooled, cut the cornbread into bite-sized cubes. Preheat the oven to 400°F (205°C). Arrange the cornbread cubes in a single layer on a baking sheet and bake for 10–12 minutes, turning once, until they are golden brown and crisp.
Use these croutons to top salads or soups—though they’re so addictive they might disappear before you get them to the table.
And what became of the bacon + chocolate discussion? That experiment is coming—stay tuned.