Parmesan-Garlic Cornbread Biscotti

Name: Parmesan-Garlic Cornbread Biscotti
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 180
Cuisine: Southern
Ingredients: 59 milliliters cold butter, cut into pieces; 2 Tbsps butter, melted; 59 milliliters buttermilk; 340 grams packages buttermilk cornbread-and-muffin mix; 2 larges eggs; 1 large garlic clove, minced; 237 milliliters freshly grated Parmesan cheese, divided; 0 teaspoons salt

Parmesan-Garlic Cornbread Biscotti might be just the Southern recipe you are searching for. This recipe makes 180 servings with 14 calories, 0g of protein, and 1g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. A mixture of butter, parmesan cheese, buttermilk cornbread-and-muffin mix, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl.

Ingredients you will need

Grated Parmesan Cheese

Cornbread Mix

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Food Processor

Bowl

Add butter, and pulse 5 to 6 times or until crumbly.

Ingredients you will need

Butter

Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands.

Ingredients you will need

Spread

Dough

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Baking Paper

Baking Sheet

Brush melted butter over dough.

Ingredients you will need

Butter

Dough

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

Bake at 350 for 20 minutes or until pale golden brown and firm.

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Oven

Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 30

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Baking Sheet

Wire Rack

Oven

Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into 1/2-inch-thick slices using a serrated knife.

Equipment you will use

Baking Paper

Serrated Knife

Cutting Board

Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

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Baking Paper

Baking Sheet

Bake at 300 for 15 to 20 minutes on each side or until golden and crisp.

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Oven

Let cool on baking sheet on wire rack 15 minutes.

Equipment you will use

Baking Sheet

Wire Rack

Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.

Note: We tested with Martha White Buttermilk Cornbread & Muffin

Ingredients you will need

Buttermilk

Cornbread

Mix.

Equipment

Ingredients

Servings:

59milliliters

cold butter, cut into pieces 2Tbsps

butter, melted 59milliliters

buttermilk 340grams

packages buttermilk cornbread-and-muffin mix 2larges

eggs 1large

garlic clove, minced 237milliliters

freshly grated Parmesan cheese, divided 0teaspoons

salt

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Von Winning Winnings Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 20 dollars per bottle.