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


  1. Preheat oven to 350F. Prepare a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 minutes. Cool for 10 minutes on a cooling rack. Lower oven to 300F while it cools.
  6. 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.
  7. 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.