A while ago, (like, six years?) I published a post about an OK corn bread recipe, and the redemption that turned it into Most Excellent Croutons, with only 1/4 cup of melted butter, a four hundred degree oven, and a bit of patience.
Well… now, I have an air fryer, a pretty nice corn bread (made from a Stonewall Kitchen mix), and, it is every bit as tasty as the original, but I only used two tablespoons of olive oil – so no butter, and half the amount of added fat total. Bonus!
Honestly, I have yet to be disappointed in anything I have made in my machine; but I do know of some folk who weren’t happy with their results. Different machines? I do not know.
I do know that I relied on a good friend who did a bunch of research before she bought and started raving about hers, so, I double checked her brand and model, and bought one myself.
Love it! And at around $70, worth it for the sweet potato fries alone.
But, on to the croutons!
*I used day-old cornbread, but a nice, crusty loaf of white or sourdough bread would work a treat here, too.
Cut the bread into 3/4 inch pieces, then toss with the salt and peppers.
Note: if you use regular salt instead of seasoned, cut the amount back to 1/8 tsp.
Drizzle the olive oil (avocado oil works here, too) over the bread cubes and toss to combine.
Transfer to your air fryer basket and set the fryer to 350º.
Cook for six to ten minutes, tossing the croutons every two minutes, until you have achieved your desired level of crunch.
Use as you will for soups or salads, or… why not air fry a turkey breast and turn those croutons into sweet potato and sausage stuffing (regular oven, not airy fryer).