Indiana Charred Cornbread Croutons on the Arteflame

Introduction

Elevate your salads and soups with these smoky, crispy Indiana charred cornbread croutons. Grilled to perfection on the Arteflame, these croutons bring out a rich, buttery crunch with a subtle smoky flavor that enhances any dish. Using the Arteflame grill, you’ll achieve an even sear that locks in flavor without burning. Simple, delicious, and perfect for any meal.

Ingredients

• 4 cups cornbread, cut into 1-inch cubes
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

Step 1: Prepare the Arteflame Grill

• Pour vegetable oil on three paper napkins.
• Place the napkins in the grill and stack firewood over them.
• Light the napkins and allow the fire to build up for about 20 minutes.
• Once the cooktop is hot, spread a thin layer of melted butter over the flat cooktop.

Step 2: Season the Cornbread Cubes

• In a large bowl, gently toss the cornbread cubes with melted butter, smoked paprika, garlic powder, salt, and black pepper.

Step 3: Toast the Cornbread on the Arteflame

• Place the seasoned cornbread cubes on the hot flat cooktop.
• Turn them occasionally, ensuring an even golden-brown char without burning.
• Toast for 5-7 minutes until crispy and slightly charred on all sides.

Step 4: Remove and Let Cool

• Once crisp, carefully remove the croutons from the cooktop.
• Let them cool on a tray to allow them to firm up before serving.

Tips

• Use day-old cornbread for better texture.
• Adjust seasoning to taste—try cayenne for a spicy kick!
• Keep the croutons moving to avoid burning.
• For extra smoky flavor, use hickory wood in your Arteflame.

Variations

• Cheesy Cornbread Croutons: Mix in 1/4 cup of grated Parmesan before grilling.
• Honey Butter Croutons: Drizzle honey over the croutons after cooking.
• Herb-Infused Croutons: Add finely chopped rosemary and thyme.
• Spicy Jalapeño Croutons: Mix in finely diced jalapeños before grilling.
• Maple Bourbon Croutons: Brush with a mix of maple syrup and bourbon before cooking.

Conclusion

Indiana charred cornbread croutons add a bold, smoky crunch to any dish. Using the Arteflame grill ensures perfect crispiness while keeping the natural flavors rich and intact. Enjoy these on a fresh salad, a warm bowl of soup, or simply as a delightful snack.

Best Pairings

• Grilled steak salad
• Tomato basil soup
• Smoky BBQ brisket
• Creole-style seafood gumbo
• Buttered corn on the Arteflame