Good recipe, but I found that I needed to reduce the bake - time to keep the Crostini from becoming too dark. I baked for about 11 - 13 minutes instead of the 15 minutes the recipe called for.
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.