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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Small, thin rounds of cornbread baked in muffin pans replace baguette slices as a tasty base for Southern-style crostini. Ingredients:
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 |
Directions:
1. 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.
2. 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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