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Our Cornbread Crostini will be your new favorite way to scoop up any Southern spread.
Recipe developed by: @jazzy_the_princess
Transcript
00:00These cornbread crackers are like Biscotti's savory southern sister.
00:03So grab your favorite cast-iron skillet. This is my favorite girl right here.
00:06Add your oil. Pop it right in the oven. It preheats while you mix everything up
00:10because you want the batter to go in a hot skillet. That's the most important step.
00:13Pour that hot oil into your cornbread batter.
00:16Secret trick. I sprinkle some salt and then you add your cornbread batter.
00:20This is a thicker batter so I'm pushing it to the edges. You don't want to stir it.
00:24You just want to get it in there nice and flat and it goes back into the oven.
00:27So we've got our cornbread. It's nice and cool. Now we're ready to cut it.
00:30Try to stick to getting them at least regular. If you get it too thin,
00:34it can be crumbly. If you get it too thick, they don't dry enough.
00:37Be a little rustic. This is not french pastry here. This is southern baking.
00:41Now we've got melted butter and we're going to just brush all the slices.
00:44This is going to help it get nice and crispy in the oven.
00:46So these have double baked and so they're like nice and crunchy.
00:49If you want to be a little extra, you can whip up some pimento cheese like I did and you're good to go.

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