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Cornbread Crostini

Photo: Jennifer Davick; Styling: Lydia Purcell
Prep time 15 mins
Cook time 15 mins
Yield Makes 5 dozen
Small, thin rounds of cornbread baked in muffin pans replace baguette slices as a tasty base for Southern-style crostini.

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

How to Make It

  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.

  2. 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.