CORNBREAD BISCOTTI
Makes about 20
These crunchy sticks will be the most delicious dipper to serve alongside the season’s cozy soups and hearty green salads.
2 (6-ounce) packages buttermilk cornbread and muffin mix*
1 cup grated Parmesan cheese, divided
2 teaspoons chopped fresh thyme
1 teaspoon ground black pepper
¼ cup cold unsalted butter, cubed
3 large eggs, divided
¼ cup cold whole buttermilk
1. Preheat oven to 350°. Lightly spray a 15-inch round cast-iron baking pan with baking spray with flour.
In the work bowl of a food processor, pulse together cornbread mix, ¾ cup
