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Recipe

Toasted Cornbread Crumbles

Scott Phillips

Servings: 8 as a garnish

Toasted cornbread crumbles and crispy fried tortilla strips are two of my favorite garnishes for chili. Try them with chili, but don’t stop there—they’re also a great garnish for soups and salads.

Ingredients

  • 1-1/2 cups day-old cornbread
  • 1 Tbs. olive oil
  • 1/4 tsp. kosher salt

Nutritional Information

      Nutritional Sample Size 2 Tbs.
      Calories (kcal) : 30
      Fat Calories (kcal): 15
      Fat (g): 1.5
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 5
      Sodium (mg): 75
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Crumble the day-old cornbread into pea-size pieces. Toss with the olive oil and kosher salt. Set a heavy-duty 12-inch skillet over medium heat for 1 minute. Add the crumbled cornbread, turn the heat down to medium low, and cook, stirring occasionally, until brown in places, 10 to 15 minutes. Cool to room temperature before using.

Reviews

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Reviews

  • txcook13579 | 10/15/2017

    Tastes fine, but I prefer freshly made cornbread for my chili. On the side with lots of butter and cane syrup!!

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