Small, thin rounds of cornbread baked in muffin pans replace baguette slices as a tasty base for Southern-style crostini.
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
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.
Very easy but be sure to use only 1 tablespoon of batter to keep crostinis thin. Toppings can overpower taste of cornbread. However I like that it is different and can be frozen to make ahead. Will be serving at a party with Southern foods.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!