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Cheesy Cajun Cornbread Biscotti

This cookie is our best seller at our Christmas cookie bazaar. Everyone requests this tasty biscotti every year. It's simple but very delicious. I will also serve it year-round alongside a meal as an appetizer. —Paula Marchesi, Auburn, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    3 dozen


  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon minced fresh chives
  • 1/2 teaspoon pepper
  • 1/4 cup cold butter, cubed
  • 1/4 cup buttermilk
  • 2 large eggs, beaten
  • 1 large egg, beaten
  • 1/4 cup grated Parmigiano-Reggiano cheese


  • Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form moist dough (dough will be thick).
  • Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes.
  • Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down.
  • Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts
1 cookie: 83 calories, 4g fat (2g saturated fat), 21mg cholesterol, 191mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 2g protein.
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