Jalapeno-Pepper Jack Cornbread Biscotti

Soups are one of my go-to meals during the fall and winter months. I usually serve some sort of bread on the side for dipping, but sometimes regular bread or cornbread can get boring. I found this recipe while flipping through the October issue of Southern Living, and I knew that I needed to make this soon. They have several variations, and I'm eager to try them all (see bottom of post for other variations).

My man gave these the stamp of approval served alongside a bowl of chili (I served them with Pumpkin Turkey Chili). They didn't get as hard as the biscotti that I've made in the past. I'm not sure if it's because I didn't bake them long enough or if this is how they're supposed to be. Regardless, they were delicious, and I'll make them again and again.


Jalapeno-Pepper Jack Cornbread Biscotti

Ingredients:
2 (6-ounce) packages buttermilk cornbread-and-muffin mix (I used Martha White brand)
1 cup (4-ounces) shredded Pepper Jack cheese
1 jalapeno, seeded and finely chopped
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk

Directions:
Step 1:
Preheat oven to 350-degrees. Combine cornbread mix, 3/4 cup grated Pepper Jack cheese, and chopped jalapeno in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Step 2:
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Step 3:
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Step 4:
Bake at 350-degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack for 10 minutes. Reduce oven temperature to 300-degrees.

Step 5:
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into a 1/2-inch thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Step 6:
Bake at 300-degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on a baking sheet on a wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.


Other Variations:

Parmesan-Pepper Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Add 2 teaspoons pepper and 3/4 teaspoon chopped fresh rosemary to food processor in Step 1. Proceed as directed.

Bacon-Cheddar-Chive Cornbread BiscottiOmit jalapeno. Substitute 1 cup shredded sharp Cheddar cheese for the Pepper Jack. Add 1 tablespoon chopped fresh chives and 4 cooked bacon slices, crumbles, to food processor in Step 1. Proceed as directed.

Parmesan-Garlic Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 teaspoon salt to food processor in Step 1. Brush 2 tablespoons melted butter on top of dough rectangle before baking. Proceed as directed.

Source: Southern Living October 2011 Issue