Cornbread Crostini Recipe

Cornbread Crostini

4.7

(3)

3 Reviews

Goes perfectly with pimiento cheese—or any other favorite Southern spread.

By Jasmine Smith

Published on December 3, 2023

Recipe tested by

Southern Living Test Kitchen

Southern Living Cornbread Crostini on a plate to serve — Photo:
Greg Dupree; Food Stylist: Micah Morton; Prop Stylist: Ginny Branch

Active Time:

20 mins

Total Time:

2 hrs

Servings:

Just when you thought you couldn’t love cornbread more, along comes this flavor-packed appetizer recipe. Similar to Italian biscotti that is baked twice to get extra crispy, this savory version starts with baking a pan of cornbread fortified with a trio of smoky ingredients—bacon, smoked Cheddar, and savory cooked greens, that gets sliced, buttered, and baked again into the most amazing crackers you’ll ever eat. All you have to do now is pick out something to dip them into!

How Do You Make Cornbread Crostini?

Making these crackers is as easy as making cornbread and toast. Simply bake a pan of cornbread (this recipe or your favorite), let it cool slightly, then slice it thinly using a serrated knife, brush the slices with butter, and bake them for a second time.

Can You Use Store-bought Cornbread for This Recipe?

You can used store-bought cornbread for this recipe, but keep an eye on it during baking. Many store brands contain extra sugar, which could cause the crostini to brown faster.

Ingredients

1/4 cup vegetable oil, divided
2 cups self-rising yellow cornmeal mix
1/4 cup cooked and crumbled bacon (3 slices)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup whole buttermilk
4 oz. smoked Cheddar cheese, shredded (about 1 cup)
1/2 cup canned collard greens, drained (such as Glory Foods)
2 large eggs, lightly beaten
1/2 cup butter, melted

Directions

Preheat oven to 425°F. Add 2 tablespoons of the oil to a 10-inch cast-iron skillet; place in oven to preheat.
Meanwhile, in a medium bowl, stir together cornmeal mix, bacon, black pepper, cayenne, buttermilk, Cheddar, collard greens, eggs, and remaining 2 tablespoons oil until combined.
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 300°F.
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.

Cornbread Crostini

How Do You Make Cornbread Crostini?

Can You Use Store-bought Cornbread for This Recipe?

Ingredients

Directions

Related Articles