If you follow this blog you know I love biscotti. This recipe offers a savory twist on my favorite sweet treat – Cornbread Biscotti. I recently had a get together where I served a selection of soups. So, I went in search for a savory biscotti to serve with them. I found this article in Southern Living, which provides several variations. The recipe is still another variation. It is more crumbly than regular biscotti, but makes a nice change from regular cornbread. For my party, I served it in a bread basket with toasted french bread.
- 12 oz buttermilk cornbread mix
- 1 cup colby jack shredded cheese, divided
- 1/4 cup cold butter, cut into pieces
- 3 eggs, divided
- 1/4 cup buttermilk
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Place the cornbread mix and 3/4 cup cheese in a processor and pulse 2 times to combine.
- Add the butter pieces and pulse 5-6 times or until crumbly.
- Whisk 2 eggs and the buttermilk together.
- With the processor running, gradually add the egg mixture through the food chute. Process until well moistened. (Batter will be thick)
- Form the batter into a 12×4 in log and place on the baking sheet.
- Whisk the remaining egg and brush over the log. Sprinkle with the remaining cheese.
- Bake for 20 minutes or until golden brown.
- Let cool on the baking sheet on a wire rack for 10 minutes.
- Reduce the oven temperature to 300 degrees F.
- Slide the log (and parchment paper) onto a cutting board and gently slice the loaf diagonally into 1/2 inch slices. Use a serrated knife.
- Place the slices side down onto the baking sheet, with new parchment paper, and bake for 15 minutes on each side, until golden brown.
- Cool on a wire rack for 15 minutes. Serve warm or store in an airtight container for 3 days.