Parmesan and Black Pepper Cornbread Biscotti
January 4, 2012 in breads
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
- 1⅓ cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1 – 2 teaspoons ground black pepper
- ¾ cup Parmesan, divided
- 2 tablespoons vegetable oil
- ¼ cup butter, melted and cooled slightly
- ¼ cup buttermilk
- 3 eggs, divided
- Preheat oven to 350F. Prepare a large baking sheet with parchment paper.
- Whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, salt, and black pepper to remove any lumps. Stir in ½ cup of Parmesan; set aside.
- In a separate bowl, combine vegetable oil, butter, buttermilk, and 2 of the eggs. Pour over the dry ingredients and stir just until everything is moistened.
- Spread dough onto prepared baking sheet and pat into a 12″ x 4″ rectangle. Beat remaining egg and brush it over the dough with a pastry brush. Sprinkle with the reserved Parmesan.
- Bake for 20 minutes. Cool for 10 minutes on a cooling rack. Lower oven to 300F while it cools.
- Gently slide the loaf onto a cooling rack (with the parchment). Use a serrated knife to slice into ½” thick slices. Place slices, cut side down, onto the baking sheet lined with a new piece of parchment.
- Bake for 15 minutes; flip biscotti and bake for another 15 – 20 minutes or until the biscotti is golden and crisp. Let cool before serving. Best served warm.
adapted from Southern Living
This post linked to I’m Lovin’ It.
I’ve never thought of making savoury biscotti before but these sound amazing!
wow I would never think of using corn meal to make a cornbread biscotti. crazy!
These are fabulous. what a great idea to combine cornbread and biscotti!
Very cool idea!
Oh wow – I am totally going to have to try this – the sooner the better! Its even pretty healthy :P
i’m so intrigued! what an interesting recipe–perfect for soup/chili season!
Savory biscotti? You are a genius! I need to try this next time I make chili.
I’d love your recipe for Hoppin John too! Thanks so much – the biscotti sounds delicious!
I don’t really have a recipe for the Hoppin’ John (sorry!) but I used an onion, bell pepper, garlic, smoked sausage, a cup of dried black eyed peas (soaked overnight), a can of Rotel (regular diced tomatoes would work but you might need some hot sauce/crushed red pepper flakes), and chicken broth/water. And I think I used some dried Italian seasoning. After the beans were tender, I added about 3/4 cup of rice and some more liquid. I know it’s not traditional to cook the rice with the beans but I liked how much flavor the rice took on. It turned out great!
I would inhale these! I’ve never had savoury ones before, but these would be the perfect things for dipping sauce and oh my god, these are black pepper ones!! I put black pepper on almost everything and I think these would be an awesome alternative to cheese bread as I love cheese but hate cheese bread.
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