Herbed Cornbread Crostini |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Freeze crostini 1 month ahead. Ingredients:
2 cups self-rising white cornmeal mix |
2 tablespoons sugar |
2 large eggs |
1/2 cup sour cream |
1/2 cup buttermilk |
1/2 cup butter, melted |
2 tablespoons chopped fresh chives |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 450°. Stir together cornmeal mix and sugar in a large bowl; make a well in center of mixture. Whisk together eggs, sour cream, buttermilk, and melted butter in a medium bowl. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in chives and parsley. Spoon batter into 3 lightly greased 12-cup muffin pans (about 1 Tbsp. per cup), spreading batter to cover bottoms of cups. Bake 8 minutes or until set. Immediately remove from pans to wire racks. Serve warm.
|
|