Crostini Turned Cracker

We all make mistakes but I think, my mistakes, are the best. Why? I find a way to make them something else. Here we go again.

Southern Living has this great recipe in their September 2009 magazine. It shows a number of ways to use corn meal to make some interesting food. The recipe I followed makes not only crostini or crackers, in my case, but also waffles, slow cooker corn bread, and skillet cornbread. Of course, being me, I also made pancakes out of this batter.

I just took a look and the entire article with the recipes, I mentioned and several more. If you are a cornbread fan, check here.

Cornbread Crostini (adapted) (5 dozen)

Ingredients:

Method:

Preheat oven to 400degrees.

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.