You can go the extra mile and bake up your own cornbread a day or so in advance, cut it into cubes, and let it dry on the counter before baking the croutons. Most markets sell pre-made cornbread near the soup or salad bar. I usually use this as it’s likely a bit drier than a homemade one. A crusty sourdough bread would work as well.

Swap cherries for figs if you have them or ripe peaches.