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.

Original recipe makes 24 servings

Ingredients

1/2 cup melted butter
1/4 teaspoon garlic powder, or to taste
1 (9×9 inch) pan cornbread

  • PREP

    15 mins

  • COOK

    10 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 104 kcal
Carbohydrates: 10.4 g
Cholesterol: 20 mg
Fat: 6.1 g
Fiber: 0.9 g
Protein: 1.9 g
Sodium: 190 mg