Friday, January 4, 2019

Cornbread Biscotti

I like biscotti, and I make biscotti, but I had never tasted a savory version before. Have you? That’s why, when I saw this recipe on the Taste of Home website, I knew that I had to try it. There were a number of reasons for this, other than simple curiosity. I don’t like to start my day with sweet, but I do like to start my day with convenience, and this seemed the perfect accompaniment to my morning cup of coffee, and I was right. Further, with this being soup season (and soup season is really year-around for me), these seemed like a wonderful accompaniment alongside a cup or bowl of soup, when crusty bread, a homemade roll, or half sandwich isn’t readily available. Right again!

I’m sure there are a lot of ways in which to consume these, dipped into chili is sounding good right about now, and I imagine two of them crisscrossed atop a fresh salad
would make quite a nice addition, but they are equally as good just plain (although they are mighty tasty with herb cream cheese, or a dollop of marmalade). Why not try something new this year?
Cornbread Biscotti

2 8.5-oz. pkgs. Jiffy Cornbread 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

Preheat oven to 350°F. Line a baking sheet with parchment paper or use a Silpat.

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.

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.)

Using lightly greased hands, spread dough into a 12” x 4” rectangle on prepared pan. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining ¼ cup cheese.

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.

If this is too avant garde for you, you will love this more traditional version with a hint of the tropics, Caribbean Corn Bread.

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SavoringTime in the Kitchen said...

I'll bet these would be great with soup! Would have never thought of a cornbread biscotti but I really like the idea!

Debbie - Mountain Mama said...

These sound amazing, Pattie! My sweetie loves cornbread and loves biscotti....I must try this recipe!

Linda said...

Do you think it's sad that I've only had one biscotti in my life and never made any? The one I had was dry, fairly tasteless, and pretty hard to bite. Your savory version really appeals.

bj said...

This is a wonderful idea...leave it to Taste of Home !!
I love biscotti with a passion .....