Makes about 3 cups. I use these Cornbread Crumbles to give crunch to foods that traditionally are fried (see “Fried” Green Tomatoes on page 142). I like to treat myself to fried food, but sometimes frying can be such a hassle, and I wanted to create healthier versions of some of my favorites that would be as crunchy as the oil-fried originals. After testing various toppings, I discovered that the toasted crumbs from my skillet cornbread had the perfect crunch.
1 pan Crunchy Skillet Cornbread (see recipe on page 121)
Preheat the oven to 400 degrees F.
Crumble the cornbread into small pieces over a baking sheet, and spread in an even layer. Bake for 22 minutes, until dry and crunchy, stirring halfway through the baking time. Let cool completely. Transfer the cooled crumbles to the bowl of a food processor. Pulse until almost fine crumbs form. Use immediately or store in an airtight container for up to 2 weeks.
Makes about 3 cups.