Cheesy Cajun Cornbread Biscotti – a delicious recipe with mix, cheese, Cajun seasoning, fresh chives, pepper, cold butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0. 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).
2
Divide dough in half. On a parchment-lined
3
, 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.
4
Reduce oven setting to 300u00b0. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on
5
, cut side down.
6
Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
510
kcal
Calories
41
g
Fat
20
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Cheesy Cajun Cornbread Biscotti falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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