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Herbed Cornbread Crostini

Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Yield Makes 3 dozen
Freeze crostini 1 month ahead.

Ingredients

  • 2 cups self-rising white cornmeal mix
  • 2 tablespoons sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup butter, melted
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Preheat oven to 450°. Stir together cornmeal mix and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, buttermilk, and melted butter in a medium bowl. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in chives and parsley. Spoon batter into 3 lightly greased 12-cup muffin pans (about 1 Tbsp. per cup), spreading batter to cover bottoms of cups. Bake 8 minutes or until set. Immediately remove from pans to wire racks. Serve warm.