Categories: Pizza/flatbread
Ingredients
- 2 6-oz. packages buttermilk cornbread-and-muffin mix
- 1 cup grated Parmesan, divided
- 2 tsp black pepper
- 2 tsp chopped fresh thyme
- 1/4 cup cold unsalted butter, cubed
- 3 large eggs, divided
- 1/4 cup cold buttermilk
Directions
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Preheat oven to 350. Line a baking sheet with parchment paper.
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In the work bowl of a food processor, place cornbread mix, 3/4 cup cheese, pepper, and thyme; process until combined. Add cold butter, and pulse 5-6 times until mixture is crumbly.
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In a small bowl, whisk together 2 eggs and cold buttermilk. With processor running, add egg mixture in a slow, steady stream just until moistened.
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Using lightly greased hands, spread dough into a 12×4-inch rectangle on prepared an. In a small bowl, beat remaining egg, and brush over dough. Sprinkle with remaining 1/4 cup cheese.
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Bake until lightly golden and firm, about 20 minutes. Let cool for 10 minutes. Reduce oven to 300. Using a serrated knife, cut crosswise into 1/2-inch-thick slices. Place slices cut side down on pan. Bake until golden and crisp, 15-20 minutes more. Let cool completely. Store in an airtight container for up to 1 week.