Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cube the cornbread into any size you like, I recommend around 3/4 inch cubes.
Arrange on the baking sheet in a single layer.
Drizzle with olive oil, then sprinkle with the grated Parmesan cheese, dry Italian seasoning, garlic salt and onion powder.
Place into the hot oven and toast for 8-10 minutes until golden and crispy.
Sprinkle with additional grated Parmesan cheese and parsley, if desired.
Serve warm or at room temperature over soup, stews or chili.