Don’t skip these cornbread croutons in the Macho salad recipe. If you eat them the day of, they are a little chewy in the center and crispy on the outside and the best thing about any salad you serve them with. Buy pre-made cornbread at your grocery store. (Whole Foods has cornbread as does Dans which is my favorite.) Don’t make Jiffy cornbread because it’s not dense or fattening enough to stay together. You’ll end up with a bunch of crumbs. You want dense, heavy, buttery cornbread to start. I always stock up on cornbread when I see it and keep it in my freezer. Cut cornbread into squares and lay on cookie sheet. Drizzle EVOO and a little kosher salt and pepper. Bake at 300 for 20 minutes or so…(honestly I’ve never kept track) or until starting to get golden brown. You’ll never go back!
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