Cornbread Biscotti The Best Recipes

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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."

Ingredients :

1/2 cup melted butter
1/4 teaspoon garlic powder, or to taste (optional)
1 (9x9 inch) pan cornbread

Instructions :

Prep : 15M	Cook : 24M	Ready in : 25M

Preheat oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
Stir melted butter and garlic powder together in a bowl.
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.
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.

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.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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