Best Corn Muffin Croutons Recipes

Corn Muffin Croutons image

Provided by Martha Stewart

Number Of Ingredients 3

Steps:

Cut corn muffins or corn bread into 3/4-inch cubes; toss with olive oil and salt.
Bake at 350 degrees Fahrenheit until golden, about 20 minutes.

Pork and Pink Bean Soup with Corn Muffin Croutons Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 11

6 ounces thickly sliced bacon, cut into 1-inch strips
1/2 medium sweet onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon pure maple syrup
2 (15-ounce) cans pink beans with their liquid
3 cups chicken stock or low-sodium broth
Salt
Cayenne pepper
1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
Chopped scallions, for garnish

Steps:

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes. Add the pink beans and their liquid and cook until slightly thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes. Meanwhile, spread the corn muffin cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin croutons cool slightly. Ladle the soup into deep bowls, garnish with the corn muffin croutons and chopped scallions and serve.

Southwestern Seven Layer Salad with Corn Muffin Croutons image

Provided by Lynnda Cloutier @eatygourmet

Number Of Ingredients 14

- 3 corn muffins cut into 1 inch chunks
- 1/2 cup mayonnaise
- 1 tbsp. white wine vinegar
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. cayenne pepper
- 2 dashes tabasco sauce
- 6 to 8 cups romaine lettuce, 1 large head or 2 small heads, washed, torn into pieces and dried
- 1/2 cup black beans, rinsed and drained
- 1/2 cup frozen corn kernels
- 1/2 red bell pepper, cut into thin strips
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced

Steps:

Preheat oven to 400. Put muffin chunks on baking pan. Toast in oven til golden brown, turning once to prevent burning, about 5 to 10 minutes. Let cool. Do not prepare more than 2 hours ahead. In small bowl, whisk together mayonnaise, vinegar, and seasoning. Refrigerate until ready to use. Toss lettuce with dressing in large bowl. Put dressed lettuce on large serving platter or in individual plates. Top lettuce with each of the remaining ingredients, in order. Top with corn muffin croutons. Serve at once. Makes 6 to 8 servings.