One Cool Soup
Gazpacho celebrates the bounty of the season with farm fresh vegetables by the ladleful
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BAY SEASONED CORNBREAD CROUTONS
1 8-inch square pan day-old cornbread
3–4 tablespoons melted butter
1–2 teaspoons bay seasoning
Preheat oven to 400F. Cut cornbread into 1/2-inch cubes and place on a baking sheet. Drizzle on melted butter and lightly toss to coat. Sprinkle on bay seasoning (or salt and pepper) and lightly toss to coat.
Bake for 10–15 minutes or until cornbread crisps and turns golden. Turn cornbread hallway through baking. Remove from oven and allow to cool to room temperature before enjoying on soups, salads and the like.
Yields 4-6 servings
Note: HRM food editor Patrick Evans-Hylton has crafted a Virginia-style bay seasoning spice mix based on a 200-plus year old recipe; look for it in gourmet shops across the region and online at www.Rowenas.com under “Shop” and “Virginia’s Finest Specialty Foods.”