By Christmas Day through New Year's Eve. That strange week between holidays where time doesn't work right and nobody knows what day it is and the world feels like it's holding its breath before deciding what comes next. Brianna had the kids Christmas Day through the twenty-eighth. I had them the twenty-ninth through New Year's. We worked it out over text with the careful choreography of two people who've learned that flexibility is cheaper than lawyers.
The twenty-sixth and twenty-seventh I was alone. Not sad-alone Γçö just alone. I cleaned the apartment, did laundry, watched football. Went to the plant on the twenty-seventh for a half shift because holiday overtime pay is time-and-a-half and I need every dollar I can get right now. Mrs. Patterson's bungalow isn't going to rent itself to someone else Γçö she said she'd hold it Γçö but the deposit plus first month is money I don't have sitting in a pile. I've been doing the math every night. Savings account. The catering money from Marcus's birthday party and two other gigs this fall. Overtime from the holiday push. It's close. Close is not enough. Close is the story of my financial life.
Kids came back Friday afternoon. Aiden walked in talking about a new video game he played at Brianna's mother's house. Zaria walked in carrying a stuffed animal the size of a small child that Gloria apparently gave her, because Gloria's love language is buying things I'll have to find room for. I made chili that night Γçö the same recipe from a few weeks ago, ground beef and turkey, kidney beans, cumin, chili powder, brown sugar, Worcestershire. Cornbread on the side. Comfort food for a cold night. Zaria helped me measure the chili powder and dumped in twice what I asked for. The chili was aggressive. We ate it anyway.
New Year's Eve. The kids stayed up until midnight for the first time Γçö Aiden made it legitimately, Zaria fell asleep at eleven-thirty and I woke her at 11:58 so she could say she did it. We banged pots on the porch at midnight. The neighbors did too. Detroit rings in the new year loud. I stood on that porch holding a wooden spoon and a saucepan and thought about 2023 Γçö coaching Aiden's team, the rib cookout, the news about his reading level, finding the house. I thought about 2024. I thought about that bungalow with the hardwood floors and the backyard and the room for my smoker. I didn't make a resolution. I made a decision. I'm calling Mrs. Patterson on the second. I'm getting that house.
That cornbread I made on the twenty-ninth — the night Zaria doubled the chili powder and we ate it anyway, laughing — that’s the part of the evening I keep coming back to. I’ve been thinking about ways to stretch that same cornbread further, make it do more work, the way I’m asking every dollar to do right now. Cornbread croutons came out of that: same warmth, same flavor, but crisped up and versatile enough to top a bowl of chili, toss in a salad, or just hand to a kid who needs something to crunch on while you’re standing on the porch banging pots at midnight. Budget-friendly cooking is about making one good thing go further, and this recipe does exactly that.
Cornbread Croutons
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6
Ingredients
- 3 cups day-old cornbread, cut into 3/4-inch cubes
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon cayenne pepper for heat
Instructions
- Preheat the oven. Heat your oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly grease it.
- Cube the cornbread. Cut day-old (or slightly dried-out) cornbread into roughly 3/4-inch cubes. Day-old works best — fresh cornbread can be too moist and may not crisp up evenly.
- Season and toss. In a large bowl, drizzle the cornbread cubes with olive oil or melted butter. Sprinkle over the garlic powder, smoked paprika, onion powder, salt, pepper, and cayenne if using. Toss gently until the cubes are evenly coated, being careful not to break them apart.
- Spread on the baking sheet. Arrange the seasoned cubes in a single layer on the prepared baking sheet, making sure they aren’t crowded. Crowding traps steam and prevents crisping.
- Bake until golden. Bake for 18–22 minutes, flipping once halfway through, until the croutons are golden brown and crispy on the outside. Keep an eye on them in the last few minutes — cornbread browns faster than bread.
- Cool before serving. Let the croutons cool on the pan for 5 minutes. They will continue to crisp as they cool. Serve immediately over chili, soup, or salad, or store in an airtight container at room temperature for up to 3 days.
Nutrition (per serving)
Calories: 145 | Protein: 3g | Fat: 6g | Carbs: 20g | Fiber: 1g | Sodium: 210mg