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Cornbread Biscotti

Cornbread Biscotti

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
HappyGrandma

HappyGrandma

A fun and yummy side for chili, soups, or stews. Can be an appetizer by cutting into shorter pieces and serve with a dip, spread, or salsa.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
  2. Stir melted butter and garlic powder together in a bowl.
  3. Turn cornbread out onto a cutting board. Thinly slice crusts from each of the short ends and discard. Cut cornbread in half lengthwise; cut into 4 1/2 x 1/2-inch slices. Brush both sides of each piece with butter mixture using a pastry brush. Arrange slices on the prepared baking sheet.
  4. Bake in the preheated oven until tops are golden and crisp, 4 to 6 minutes. Flip biscotti and continue baking until top side is golden and crispy, 4 to 6 more minutes.
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Reviews

sassyoldlady
8

sassyoldlady

10/23/2013

I had made a skillet of cornbread and had to try this the next day. I used a pizza cutter to cut the slices thin without crumbling the bread. Brushed some with garlic butter, some with just butter. I think my cornbread needed to dry out more as it took 20 minutes just on one side to crisp and brown, then 5 more minutes on the other side. Or maybe I was a little heavy handed with the butter brushing! It is delightful and it is a perfect use for leftover stale cornbread. Thanks HotGrandma!

Molly
1

Molly

2/13/2014

HotGrandma - this is the BEST recipe! I now make cornbread just for the sole purpose of making your recipe. My DH likes cornbread, but could really do without. He LOVES this recipe as much as I do. I've made it with the garlic, without the garlic, and the last time with just a little bit of brown sugar and cinnamon. All three ways were delicious! Thank you for sharing your recipe.

HappyGrandma
1

HappyGrandma

1/25/2014

I am the submitter. My usual cornbread has sugar so may make it brown quicker. I make mine to have a golden crust but not dry inside. Cooking time will vary depending on your cornbread recipe & how dry you wish it to be.

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