Cornbread Crostini
These Southern crostinis are crisp on the outside and tender on the inside. They are a perfect vehicle for cheese spreads, dips, pickles and more!
Servings: 10
Ingredients
- 2 cups ground cornmeal
- ½ cup unbleached all-purpose flour
- 2 cups buttermilk at room temperature
- 1 ½ teaspoons baking powder
- 2 extra-large eggs at room temperature
- ¼ cup (2 ounces )unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400ºF. Lightly spray a 24-cup mini muffin tin with non-stick baking spray; set aside.
- In a medium bowl, whisk together all of the ingredients just until moistened. Spoon one tablespoon of batter ( I use a ½-ounce ice cream scoop) into each muffin cup. Bake, in batches, until golden brown, about 15 minutes. Remove from the muffin tins and allow to cool to warm or room temperature. Serve with your favorite spread, dip, salsa, or condiment. (Once cooled, the crostini can be frozen in freezer bags in the freezer for up to 1 month. To serve, warm the crostini on a baking sheet at 350ºF for 5-6 minutes, or until heated through.) Enjoy!
Notes
Once cooled, the crostini can be frozen in freezer bags in the freezer for up to 1 month. To serve, warm the crostini on a baking sheet at 350ºF for 5-6 minutes, or until heated through.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 361mg | Potassium: 188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 269IU | Calcium: 100mg | Iron: 1mg
