Categories: Pizza/flatbread

Ingredients

• 2 6-oz. packages buttermilk cornbread-and-muffin mix
• 1 cup grated Parmesan, divided
• 2 tsp black pepper
• 2 tsp chopped fresh thyme
• 1/4 cup cold unsalted butter, cubed
• 3 large eggs, divided
• 1/4 cup cold buttermilk

Directions

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. In the work bowl of a food processor, place cornbread mix, 3/4 cup cheese, pepper, and thyme; process until combined. Add cold butter, and pulse 5-6 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.

4. Using lightly greased hands, spread dough into a 12×4-inch rectangle on prepared an. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining 1/4 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 1/2-inch-thick slices. Place slices cut side down on pan. Bake until golden and crisp, 15-20 minutes more. Let cool completely. Store in an airtight container for up to 1 week.

Email to a friend | Print this recipe | Back