Cornbread Canapés with Crispy Green Beans

Cornbread Canapés with Crispy Green Beans

These delightful Cornbread Canapés with Crispy Green Beans are a wonderful savory to serve for an afternoon tea to commemorate the beloved holiday of Thanksgiving. 

Cornbread Canapés with Crispy Green Beans
Serves: 18
 
Ingredients
  • 1½ tablespoon extra-virgin olive oil, divided
  • ¼ cup finely diced red onion
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons chopped fresh thyme
  • 1½ teaspoons kosher salt, divided
  • 1 cup whole buttermilk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • ½ cup unsalted butter
  • ½ cup panko (Japanese bread crumbs), toasted
  • ½ teaspoon ground red pepper
  • ⅛ teaspoon ground black pepper
  • 1½ cups cut fresh green beans
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Spray 2 (8-inch) square cake pans with baking spray with flour.
  2. In a medium sauté pan, heat ½ tablespoon olive oil over medium heat. Add onion; cook until edges begin to char. Transfer to a heatproof bowl. Let cool completely.
  3. In a large bowl, whisk together sautéed onion, flour, cornmeal, Parmesan cheese, sugar, baking powder, thyme, and 1 teaspoon salt.
  4. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Fold buttermilk mixture into onion mixture until combined. Divide batter between prepared pans.
  5. Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool completely on a wire rack.
  6. In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, approximately 5 minutes. Pour browned butter into a heatproof bowl.
  7. Remove cooled cornbread from pan. Using a 2¼-inch fluted square cutter, cut 18 squares from cornbread, discarding scraps. Brush tops of cornbread squares with browned butter.
  8. In a medium heatproof bowl, stir together bread crumbs, red pepper, black pepper, and remaining ½ teaspoon salt.
  9. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium-high heat. Add green beans; cook until beans darken, 2 to 3 minutes. Add green beans to bread crumbs mixture, stirring until beans are coated. Let cool slightly.
  10. Divide green beans among prepared cornbread squares. Serve immediately.

 

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