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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • 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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