Herbed Cornbread Crostini
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Freeze crostini 1 month ahead.
This recipe goes with Beef Tenderloin Crostini
Yield: Makes 3 dozen
- 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
- 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.
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