Cornbread Crostini

Name: Cornbread 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

6 ingredients

2 steps

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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