Cheesy Cornmeal Biscotti
Heat oven to 350°F and line a baking sheet with parchment paper. In the bowl of a food processor or high-speed blender, combine 2 large eggs, 1 cup grated Cheddar cheese, and ½ cup grated Parmesan. Process until smooth and pasty, about 30 seconds. Scrape mixture into a large bowl. Sprinkle in 1 ½ cups Martha White Hot Rize Self-Rising Enriched Yellow Corn Meal Mix, ¼ teaspoon kosher salt, ½ teaspoon garlic powder, and ¼ teaspoon cayenne pepper. Stir until just combined. (Do not overmix.) Use your hands to knead the dough until it holds together, then shape it into a 12-inch long log and place it on the prepared baking sheet. Use your fingertips to gently flatten the log. Bake until pale golden, about 25 minutes. Remove from oven and let cool for 8 minutes, then carefully cut the log on the bias into ½-inch slices. Return the slices to the baking sheet, cut side down, and bake until crispy, turning them over halfway through, about 25 to 30 minutes total. Let cool on the pan before serving.
Makes about 16
Rosemary and Fig Mini Corn Muffins
Heat oven to 350°F. Spray one and a half 24-cavity mini muffin tins with nonstick baking spray (or line with paper liners). In a large bowl, whisk together 1 large egg, 2 cups buttermilk, and ¼ cup vegetable oil until smooth. Sprinkle in 2 cups Martha White Hot Rize Self-Rising Enriched White Corn Meal Mix and ¼ teaspoon kosher salt and stir until just combined. Fold in ½ cup grated Parmesan, 1 ½ tablespoons finely minced fresh rosemary, and ½ cup finely diced dried figs. Divide batter among prepared pans. Bake until springy to the touch and golden at the edges, about 30 minutes.
Makes about 36.
Sweet and Spicy Molasses and Jalapeno Corn Bread
Heat oven to 350°F. Spray a 9-inch square pan with nonstick baking spray. In a large bowl, gently stir together 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix, ½ cup milk, 1 cup sour cream, and ½ cup molasses until just blended. Fold in 2 finely chopped jalapenos. Spread batter in prepared pan. Bake until springy to the touch and deep, golden brown, about 25 minutes. Let cool for at least 10 minutes before slicing into squares.