Goes perfectly with pimiento cheeseor any other favorite Southern spread.
All you have to do now is pick out something todipthem into!
How Do You Make Cornbread Crostini?
Credit:Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch
Making these crackers is as easy as making cornbread and toast.
Can You Use Store-bought Cornbread for This Recipe?
Many store brands contain extra sugar, which could cause the crostini to brown faster.
Add 2 tablespoons of the oil to a 10-inch cast-iron skillet; place in oven to preheat.
Carefully remove hot skillet from oven.
Immediately add cornmeal mixture to skillet; do not stir.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 20 minutes.
Immediately invert cornbread onto a wire rack, and let cool completely, about 30 minutes.
Reduce oven temperature to 300F.
Line 2 baking sheets with parchment paper, and set aside.
Cut cornbread in half to create 2 half-moons.
Cut crosswise into 1/4-inch-thick slices; place on prepared baking sheets.
Brush both sides of slices with melted butter.
Bake, turning halfway through cook time, until crispy, 35 to 40 minutes.
Let cool 10 minutes; serve warm.
