Homemade Refrigerator Pickles
Aged Cheddar Cheese
Hickory Smoked Pork Ribs
Mississipi Mud Cake
Today is the first day of Fall, but with the beautiful day and warm sun, I am not quite ready to let go of summer (and I had three racks of ribs in the freezer that I really wanted to smoke).
I made a full batch of these crostini last week and froze half of it for future use. Well, the future came very soon, so are on the menu again. These are basically a southern spin on the traditional crostini. It is a simple cornbread recipe that is baked in mini-muffin tins. They bake at a high temperature until golden brown. Even though they look like squatty mini-muffins, their texture is quite different. They have much more crunch with just a hint of cake-like tenderness in the center.
The picture above is from last week when I served them with Swiss Cheese Relish, but tonight they will be topped with some good aged cheddar and refrigerator pickles. I also like to serve them with Pimento Cheese. They are an excellent and tasty vehicle for just about any topping.
makes about 5 dozen
2 cups ground cornmeal
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 extra large eggs, at room temperature
1/4 cup (2-ounces) unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon kosher salt
Preheat the oven to 400º F. Lightly spray a 24-cup mini muffin tin with non-stick baking spray; set aside.
In a medium bowl, whisk together all of the ingredients just until moistened. Spoon one tablespoon of batter into each muffin cup. Bake, in batches, until golden brown, about 15 minutes. Remove from the muffin tins and allow to cool to warm or room temperature. Serve with your favorite spread, dip, salsa, or condiment. (Once cooled, the crostini can be frozen in freezer bags in the freezer for up to 1 month. To serve, warm the crostini on a baking sheet at 350º F for 5-6 minutes, or until heated through.) Enjoy!
Source: Adapted from Southern Living Annual Recipes: 1998