Categories: Appetizers- Snacks

Ingredients

• 1 (6 oz.) pkg. buttermilk cornbread-and-muffin mix
• 1 cup freshly grated Parmesan cheese, divided
• 2 tsp. freshly ground pepper
• 3/4 tsp. chopped fresh rosemary
• 1/4 up cold butter, cut into pieces
• 3 large eggs, divided
• 1/4 cup buttermilk
• Parchment paper

Directions

1. Preheat oven to 350 degrees. Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
2. 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.)
3. Spread dough into a 12 × 4 inch rectangle on a parchment paper lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
4. Bake at 350 degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 300 degrees.
5. Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally intro 1/2-inch-thick slices using a serrated knife. Place slices, cut side down, on a baking sheet lined with a new sheet of parchment paper.
6. Bake at 300 degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on baking sheet on wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.

7. makes 1 1/2 dozen

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