Cornbread Crostini

Photo: Jennifer Davick; Styling: Lydia Purcell
Small, thin rounds of cornbread baked in muffin pans replace baguette slices as a tasty base for Southern-style crostini.

Yield:

Makes 5 dozen

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Ingredients

2 cups self-rising white cornmeal mix
2 cups buttermilk
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup butter, melted
2 tablespoons sugar

Preparation

1. Preheat oven to 400°. Stir together all ingredients just until moistened. Spoon batter into greased muffin pans (about 1 Tbsp. per cup). Bake, in batches, 15 minutes or until golden brown.

Note: Cool completely, and freeze in zip-top plastic freezer bags up to 1 month, if desired. To serve, arrange desired number of cornbread rounds on a baking sheet, and bake at 350° for 5 to 6 minutes or until thoroughly heated.

Note:

September 2009