Parmesan and Black Pepper Cornbread Biscotti

When I set out to make Hoppin’ John for New Years Day (which turned out fabulously by the way – even my husband loved it!) I knew I needed some cornbread to go with it but wanted to make it more interesting than regular cornbread. This cornbread biscotti was just what I was looking for.

Biscotti is typically a sweet cookie that’s baked twice to get that crunch that we all know and love. This version uses cornmeal to give it that cornbread taste, and includes Parmesan and black pepper. It’s so delicious and the crunch was perfect with my soup-like Hoppin’ John. The best part of the meal was soaking up the last of the liquid with the biscotti!

This is more crumbly than most biscotti, but cornbread is more crumbly than regular bread so it makes sense. Adjust the black pepper to your tastes – I used the full 2 teaspoons and it was pretty spicy. No complaints from my household though!

Two years ago: Blueberry-Orange Bread

Parmesan and Black Pepper Cornbread Biscotti

adapted from Southern Living


1 1/3 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 – 2 teaspoons ground black pepper
3/4 cup Parmesan, divided
2 tablespoons vegetable oil
1/4 cup butter, melted and cooled slightly
1/4 cup buttermilk
3 eggs, divided


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