Cornbread Crostini

Sunday Dinner

Homemade Refrigerator Pickles
Aged Cheddar Cheese
Cornbread Crostini

Hickory Smoked Pork Ribs
Western Carolina Tomato-Based Barbecue Sauce
Corn and Lima Bean Succotash
Sliced Tomatoes
White Toast

Mississipi Mud Cake

Today is the first day of Fall, but with the beautiful day and warm sun, I am not quite ready to let go of summer (and I had three racks of ribs in the freezer that I really wanted to smoke).

I made a full batch of these crostini last week and froze half of it for future use. Well, the future came very soon, so are on the menu again. These are basically a southern spin on the traditional crostini. It is a simple cornbread recipe that is baked in mini-muffin tins. They bake at a high temperature until golden brown. Even though they look like squatty mini-muffins, their texture is quite different. They have much more crunch with just a hint of cake-like tenderness in the center.

The picture above is from last week when I served them with Swiss Cheese Relish, but tonight they will be topped with some good aged cheddar and refrigerator pickles. I also like to serve them with Pimento Cheese. They are an excellent and tasty vehicle for just about any topping.

Sunday Dinner one year ago
Sunday Dinner two years ago

Cornbread Crostini

By Nicole Prep: 5 minsCook: 15 minsTotal: 20 mins Servings: 10 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!

Equipment

• 24-cup mini muffin pan
• ½-ounce ice cream scoop

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 

1. Preheat the oven to 400ºF. Lightly spray a 24-cup mini muffin tin with non-stick baking spray; set aside.
2. 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

Nutrition information is automatically calculated, so should only be used as an approximation.