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Cornbread Biscotti

Cornbread Biscotti


"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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25 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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(R) hot dip, etc.

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Read all reviews 6
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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 butt...

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 & ...

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...

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 a...

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!

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

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