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
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.
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.