What a great little bread stick to have with any soup that you serve. Taken from Southern Living 2011.
2 (6 oz) packages buttermilk cornbread and muffin mix
1 cup freshly grated Parmesan cheese, divided
2 teas finely ground pepper
3/4 teas chopped fresh rosemary
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk
Preheat oven to 350. Combine cornbread mix, 3/4 cup grated parmesan cheese and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
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.
Spread dough into a 12×4″ rectangle on a parchment paper lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
Bake at 350 for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes.
Reduce oven to 300. Gently slide loaf back onto baking sheet and slice into 1″ slices. Bake an additional 8 minutes per side or until slices are crisp and beginning to brown around the edges. Remove and place on wire rack to cool completely.
Makes about 1 1/2 dz.