Herbed Cornbread Crostini

Ingredients

• 0.5 cup butter melted
• 0.5 cup buttermilk 
• 2 cups self-rising cornmeal mix white
• 2 large eggs 
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons sugar 

Equipment

• bowl
• oven
• whisk

Directions

1. Preheat oven to 45
2. Stir together cornmeal mix and sugar in a large bowl; make a well in center of mixture.
3. Whisk together eggs, sour cream, buttermilk, and melted butter in a medium bowl.
4. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in chives and parsley. Spoon batter into 3 lightly greased 12-cup muffin pans (about 1 Tbsp. per cup), spreading batter to cover bottoms of cups.
5. Bake 8 minutes or until set. Immediately remove from pans to wire racks.
6. Serve warm.