Topping suggestions for cornbread canapes?

[deb-in-mi]

I'm having a little get together next week and my friend loves cornbread - so I was going to make little cornbread canapes but I haven't a clue as to what to top them with - suggestions please!

 

[marilynfl]

deb, if you think of it as polenta rather than cornbread, there are lots of ideas out there

For cornbread:
*thick chili
*collard greens and ham
*diced tomatoes and avocadoes
*Hoppin' John mix

for polenta:
*grilled spicy shrimp
*sausage slices
*meatball slices with red sauce
*caramelized onions
*melted cheese

http://www.marthastewart.com/315434/baked-polenta-squares-with-mediterranean

 

[erininny]

Some riffs on the cheese + additional topping idea...

Sour cream / creme fraiche topped w/ a strip of roasted red pepper, or marinated asparagus piece

Piece of melted cheese + cherry/grape tomato

(Marilyn's article mentions olives, which would be my next choice.)

Ricotta + fig

Arugula + marinated zucchini slice

Ricotta + roasted red onion slices

Or, to make it slightly heartier, any of these plus a slice of mild Italian sausage. (Whole Foods makes some very good chicken/turkey sausages that hold together well when cooked and sliced. One standby dinner/lunch for us is: pasta, 1 cooked sausage (then sliced and quickly pan-fried), chopped fresh spinach; all tossed in the pan with Parmesan and a drizzle of cream before serving.) smileys/smile.gif

 

[deb-in-mi]

Thanks so much!

 

[steve2-in-la]

Don't forget Southern options: Tasso Shrimp, Shrimp Etouffee, Andouille Sausage, Country Ham and

Red Chile Honey, Smoked Greens with Hocks, Chicken Nuggets and Cream Gravy. All spooned atop or inside bits of cornbread. Maybe just served as optional toppings. Plate of cornbread bites, multiple bowls of topping.

One thing to keep in mind, cornbread is much more absorbent than crostini or other bruschetta bottoms so it'll go mushy on you fairly quickly. If you want to stay with the concept but pre-plate, consider cornmeal foccacia. I think I have a recipe somewhere if you're interested.

 

[dawnnys]

Ooh, sounds good. Maybe spicy salsa, black bean pesto, and

pepper relish? As for meats, this just screams sausage to me, as Steve suggested. I think a blue cheese/sour cream mixture would go with it, but then again I love blue cheese on everything! Have fun!

Are you going to toast them, or just serve as-is?

 

[deb-in-mi]

Thanks Steve, I didn't realize that about cornbread

I don't think I'm going to attempt foccacia because yeast and I don't get along. But do you think a crisper top (browned) would help reduce the absorption?

 

[pat-nocal]

Or what about something like these Mini Corn Cakes with Scallions, from Joe at desertculinary.

http://desertculinary.blogspot.com/2005/05/mini-corn-cakes-with-scallions.html

 

[pat-nocal]

Or Cheesy Mini Corn Muffins? You could cut back on the sugar

if you want it less sweet.

http://www.food.com/recipe/cheesy-mini-corn-muffins-181936

 

[Marg CDN]

I do Madeleines with a variety of spiced-up ingredients.The shape works elegantly for hors d'oeuvres

 

[angak1]

what a great idea!

 

[marilynfl]

Right!

 

[deb-in-mi]

Thank you all! Great ideas

 

[steve2-in-la]

Kinda depends on the recipe. I think the more fat in it (like cheese?) the sturdier it will be.

Just keep in mind how cornbread breaks down when introduced to soup, stews, chili, etc. When I imagine little bites with wet things on top, I can't help but picture mush within 10 minutes.

That said, there are probably some not-wet toppings that would work fine.