Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix3/4 cup grated Parmigiano-Reggiano cheese2 teaspoons Cajun seasoning1 teaspoon minced fresh chives1/2 teaspoon pepper1/4 cup cold butter, cubed1/4 cup buttermilk2 large eggs, beatenTOPPING:1 large egg, beaten1/4 cup grated Parmigiano-Reggiano cheese
Preparation
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 a moist dough (dough will be thick).
Divide dough in half. On a parchment-lined baking sheet, shape each portion into an 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.
