Rating: 4 stars
2 Ratings
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Small, thin rounds of cornbread baked in muffin pans replace baguette slices as a tasty base for Southern-style crostini.

Recipe by Southern Living September 2009

Gallery

Credit: Jennifer Davick; Styling: Lydia Purcell

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Makes 5 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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