Parmesan-Pepper Cornbread Biscotti

Name: Parmesan-Pepper 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; 59 milliliters buttermilk; 340 grams packages buttermilk cornbread-and-muffin mix; 3 larges eggs, divided; 1 teaspoons chopped fresh rosemary; 237 milliliters freshly grated Parmesan cheese, divided; 2 teaspoons freshly ground pepper

The recipe Parmesan-Pepper Cornbread Biscotti could satisfy your Southern craving in around 1 hour and 30 minutes. This recipe serves 180. One serving contains 14 calories, 0g of protein, and 1g of fat. If you have butter, rosemary, eggs, and a few other ingredients on hand, you can make it.

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

Equipment you will use

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. Lightly beat remaining egg; brush over dough.

Ingredients you will need

Spread

Dough

Egg

Equipment you will use

Baking Paper

Baking Sheet

Sprinkle with remaining cheese.

Ingredients you will need

Cheese

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

Equipment you will use

Oven

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

Equipment you will use

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.

Equipment you will use

Baking Paper

Baking Sheet

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

Equipment you will use

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.

TRY THESE TWISTS!

Jalapeo-Pepper Jack Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded pepper Jack cheese for Parmesan cheese.

Ingredients you will need

Pepperjack Cheese

Parmesan

Cornbread

Biscotti

Rosemary

Pepper

Add 1 jalapeo pepper, seeded and finely chopped, to food processor in Step Proceed as directed.

Ingredients you will need

Pepper

Equipment you will use

Food Processor

Bacon-Cheddar-Chive Cornbread Biscotti: Omit pepper and rosemary. Substitute 1 cup (4 oz.) shredded sharp Cheddar cheese for Parmesan cheese.

Ingredients you will need

Cheddar Cheese

Parmesan

Cornbread

Biscotti

Rosemary

Pepper

Bacon

Chives

Add 1 Tbsp. chopped fresh chives and 4 cooked bacon slices, crumbled, to food processor in Step Proceed as directed.

Ingredients you will need

Cooked Bacon

Fresh Chives

Equipment you will use

Food Processor

Parmesan-Garlic Cornbread Biscotti: Omit pepper and rosemary. Reduce eggs to

Ingredients you will need

Cornbread

Biscotti

Parmesan

Rosemary

Garlic

Pepper

Egg

Add 1 large garlic clove, minced, and 1/4 tsp. salt to food processor in Step

Ingredients you will need

Whole Garlic Cloves

Salt

Equipment you will use

Food Processor

Brush 2 Tbsp. melted butter on top of dough rectangle before baking. Proceed as directed.

Ingredients you will need

Butter

Dough

Equipment

Ingredients

Servings:

59milliliters

cold butter, cut into pieces 59milliliters

buttermilk 340grams

packages buttermilk cornbread-and-muffin mix 3larges

eggs, divided 1teaspoons

chopped fresh rosemary 237milliliters

freshly grated Parmesan cheese, divided 2teaspoons

freshly ground pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing 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. One wine you could try is Bully Hill Vineyards Dry Riesling. It has 5 out of 5 stars and a bottle costs about 14 dollars.