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["Preheat the oven to 350 degrees. Line a rimmed baking pan with a piece of parchment paper.
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Place the first 10 ingredients (cornmeal through baking soda) in a large bowl. Use a pastry blender, and blend the mixture together until the butter is the size of small peas.
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In a small bowl whisk together 2 eggs and the buttermilk. Separate the third egg, add the yolk to the bowl, and the white in another small deep bowl and set aside.
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Whisk the eggs and buttermilk, add to the cornmeal bowl, blend with a wooden spoon. Add 1 cup of the parmesan cheese to the mixture.
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Gather the dough together with your hands and knead in the bowl until it comes together nicely.
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Divide the dough in half, and pat into two 2 1/2 "" by 8 "" logs. Place them on the baking pan.
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Whisk the egg white with a balloon whisk until stiff. Use 1/4 cup to top each log, discard the excess. Top the logs with the meringue, then top each log with the remaining 1/4 cheese (2 T. on each).
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Sprinkle with a little smoked paprika and bake for 25 minutes until firm and the cheese is golden.", "Serving Suggestions:
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Serve warm:
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Cool just 5 minutes, cut on the diagonal into 3/4"" slices and serve with a whipped honey-butter.", "Serve baked and crisped:
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Remove the logs to a wire rack to cool for 20 minutes. Reduce the oven to 325 degrees.
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Cut each log on a cutting board on the diagonal, about 16 slices, about 1/4"" thick.
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Bake the second time until crisp and golden on the underside, about 10 minutes.
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Remove from the oven, turn them over, then bake 10 minutes more until golden and crisp on both sides.
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Cool then store in an airtight container.
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This recipe may not be reproduced without the consent of it's author, Karen Sheer.", "http://azestforlife.com"]
