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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cornbread-canapes-with-crispy-green-beans-recipe/