Recipes Peppered Corn Bread Croutons Be the first to rate & review! Bobby Flay: Grilled Corn By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups Ingredients 1 1/2 cups diced peppered corn bread 1 tablespoon canola oil Directions In a pie plate, toss Peppered Corn Bread with canola oil. Bake in a preheated 375° oven for about 10 minutes, until the croutons are golden and crisp. Let cool before using. Rate it Print