Cornbread Biscotti

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.

Cornbread Biscotti

Ingredients:

  • 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

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Place the cornbread mix and 3/4 cup cheese in a processor and pulse 2 times to combine.
  4. Add the butter pieces and pulse 5-6 times or until crumbly.
  5. Whisk 2 eggs and the buttermilk together.
  6. With the processor running, gradually add the egg mixture through the food chute.  Process until well moistened. (Batter will be thick)
  7. Form the batter into a 12×4 in log and place on the baking sheet.
  8. Whisk the remaining egg and brush over the log.  Sprinkle with the remaining cheese.
  9. Bake for 20 minutes or until golden brown.
  10. Let cool on the baking sheet on a wire rack for 10 minutes.
  11. Reduce the oven temperature to 300 degrees F.
  12. 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.
  13. Place the slices side down onto the baking sheet, with new parchment paper, and bake for 15 minutes  on each side, until golden brown.
  14. Cool on a wire rack for 15 minutes.  Serve warm or store in an airtight container for 3 days.

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