Cornbread Biscotti Recipe -
Cornbread Biscotti Recipe
  • READY IN 25 mins

Cornbread Biscotti

Recipe by  

"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 Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  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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  • Cook's Notes:
  • Number of servings stated is based on 2 biscotti per serving at 1/2 x 4 1/2 slices to serve with soup or chili. Can reduce the recipe by using any amount of leftover cornbread. I almost always add garlic powder to my butter. Other spices or herbs depending on what is being served. Can be shorter pieces for an appetizer with black eyed pea salsa, crawfish spread, chili, or Velveeta® hot dip, etc.

Reviews More Reviews

Oct 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!

Jan 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.


7 Ratings

Feb 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.

Jan 24, 2015

garlicky crunchy goodness....this was a perfect way for me to use up some cornbread that was leftover. We needed a little more garlic, so I made some the way the recipe was written, and then I added some minced garlic to the top of the rest that hadn't been eaten. Good stuff~definately try this recipe...I'm glad I did. Thanks HappyGrandma:)

Jan 23, 2015

This was awesome with chili. I'll never be able to make cornbread any other way for my husband, who doesn't really like cornbread but loved this! Such a simple concept; such a terrific result!

Jan 23, 2014

Easy and very good. I cut the cornbread slices into squares. Great with soup or with cheese on top.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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