Cornbread Biscotti
Makes 18
  • 2 (6-ounce) packages buttermilk cornbread-and-muffin mix*
  • 1 cup freshly grated Parmesan cheese, divided
  • 2 teaspoons ground black pepper
  • 2 teaspoons chopped fresh thyme
  • ¼ cup cold unsalted butter, cubed
  • 3 large eggs, divided
  • ¼ cup cold whole buttermilk
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. In the work bowl of a food processor, place cornbread mix, ¾ cup cheese, pepper, and thyme; process until combined. Add cold butter, and pulse 5 to 6 times until mixture is crumbly.
  3. In a small bowl, whisk together 2 eggs and cold buttermilk. With processor running, add egg mixture in a slow, steady stream just until moistened. (Batter will be thick.)
  4. Using lightly greased hands, spread dough into a 12x4-inch rectangle on prepared pan. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining ¼ cup cheese.
  5. Bake until lightly golden and firm, about 20 minutes. Let cool for 10 minutes. Reduce oven to 300°. Using a serrated knife, cut crosswise into ½-inch-thick slices. Place slices cut side down on pan. Bake until golden and crisp, 15 to 20 minutes more. Let cool completely. Store in an airtight container for up to 1 week.
*We used Jiffy.
Recipe by Taste of the South at