Directions

Preheat over to 400°.

Prepare corn muffin mix according to package directions. Spread batter in an 8x8x2-inch baking pan.

Bake for about 20 minutes or until toothpick inserted in the center comes out clean. Cool bread in pan on a wire rack for 5 minutes. Remove bread from pan; cool completely.

Preheat oven to 425°

Cut cornbread into ½ -inch slices, cut each slice into three pieces. Place pieces in a single layer on a large baking sheet. Bake for about 10 minutes or until crisp, turning once. Cool on wire rack, and store covered, in an airtight container for up to 2 days. You can make them ahead of time and freeze for up to 1 month. Thaw the unwrapped biscotti at room temperature for a few hours.