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!
- 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
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 1/2 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 1/2″ 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.