Krusteaz Gluten Free Cornbread Croutons for Soup

December 30, 2014




Krusteaz offered me the opportunity to try some of their new gluten free mixes, and I was eager to see what they were like.  They sent a package that included their gluten free pancake mix, GF blueberry mix, GF cornbread and GF brownie mix.  I immediately made a batch of their GF cornbread to give to a friend for dinner.  I of course, saved some for us, and was impressed with how much we liked it.  It was sweet and held it’s form but it wasn’t at all dry. 

The next time I made the GF cornbread, I was serving a crowd.  In an effort to try something new and make sure the cornbread didn’t disappear before all guests could try it,  I made it into soup croutons.  


The croutons were perfect for this healthy and simple meal of Black Bean soup.  

Gluten Free Cornbread Croutons

  • 1 box of Krusteaz GF Cornbread Mix
  • 1 can of creamed corn
  • 1 egg
  • 1/3 c. oil
  • 1/2 c. milk
  1. In a medium bowl, empty cornbread mix. 
  2. Add 1 can of creamed corn, 1 egg, oil and milk. 
  3. Stir to combine.
  4. Pour batter into a greased 8×8 pan.
  5. Bake at 375 for 25-32 minutes or until cooked through the middle.
  6. If you’d like cornbread croutons to be crunchier, cut them into pieces and place pieces on a cookie sheet.  
  7. Bake again at 375 for 5-10 minutes until they get crunchier.  
  8. Enjoy on top of soup or salad!




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