Cornbread Crostini

This was an interesting recipe for me. It was new and I had no idea how it would turn out. I was delighted with the results. It was also fun to make. The dough is versatile and you can have more fun seeing what you can do with it. If you try, please let me know.
Actually, I made this gluten free. Instead of using all purpose flour, I used my own mixture that contains rice flour, potato starch and tapioca flour. If you would like the recipe, just ask.
Since, it was gluten free, hubby could eat it, also. I still had the most. I can be greedy when something is this good. For those of you who are looking for gluten free recipes, drop by Chaya’s Comfy Cook, which is filled with only gluten free goodies.

Cornbread Crostini
Ingredients:

2 cups cornmeal
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 cups buttermilk
1/2 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup oil
2 tablespoons sugar

Method:

Preheat oven to 400 degrees.

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.

This resulted in beautiful crackers. There was no depth as crostini has. They called for one tablespoon in each muffin tin and I listened. When my crackers came out, I was thrilled. I will not say how many I ate but trust that it was a lot.

I do want to make it again, putting more in each muffin cup. Two tablespoons will probably give it enough thickness and produce a softer piece.

I did take a cracker and put cream cheese with a slice of tomato on it. It was good.

Take a look at the photos to get an idea. I recommend them highly, this way or a bit thicker. I also love using muffin tins and getting the same size for each one. Even my cookie scooper is not that good.

For more recipes like this and some delicious CHOCOLATE, please drop by Sweet and Savory. It will be my pleasure to be your hostess and show you around.