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.
Provided by HappyGrandma
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 25m
Yield 24
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 190.3 mg, Sugar 1.6 g
WHITE CHOCOLATE, ROSEMARY AND CORNMEAL BISCOTTI
Provided by Damaris Phillips
Categories dessert
Time 1h50m
Yield 16 to 18 biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips.
- Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F.
- When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days.
CHEESY CAJUN CORNBREAD BISCOTTI
This cookie is our best seller at our Christmas cookie bazaar. Everyone requests this tasty biscotti every year. It's simple but very delicious. I will also serve it year-round alongside a meal as an appetizer. -Paula Marchesi, Auburn, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cornbread mix, cheese, Cajun seasoning, chives and pepper in a food processor; pulse until blended. Add butter; continue pulsing until crumbly. Add buttermilk and eggs to form moist dough (dough will be thick)., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 8x4-in. rectangle. Brush with beaten egg; sprinkle with cheese. Bake until light brown, 18-20 minutes. Cool on pans on wire racks until firm, about 10 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheets, cut side down., Bake until golden brown, 14-16 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 191mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
CLASSIC CORNBREAD
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.
Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
CORNMEAL CHILI PEPPER BISCOTTI
Here's a savory biscotti served as an appetizer or with soup! The recipe came from 1999 cookbook, Cookies for Christmas. Preparation time does not include initial cooling time.
Provided by Sydney Mike
Categories Cheese
Time 1h30m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F & lightly grease a cookie sheet.
- In a large mixing bowl beat cheese & butter with electric mixer on medium-high speed for 30 seconds.
- Add chili peppers, baking powder, salt & pepper, beating until combined, & scraping the sides of the bowl occasionally.
- Beat in eggs, then beat in cornmeal & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in any remaining flour.
- Divide dough in half, & shape each half into a 9-inch long loaf.
- Place loaves about 5 inches apart on prepared cookie sheet.
- Flatten slightly to about 3 inches wide.
- Bake 30-35 minutes or until light brown.
- Cool on cookie sheet for 1 hour.
- When cooled, preheat oven to 325 degrees F, & transfer loaves to cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down, on cookie sheet & bake for 15 minutes.
- Turn slices over & bake another 15 minutes or more or until cookies are dry & crisp.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 80.9, Fat 3.7, SaturatedFat 2.2, Cholesterol 22.6, Sodium 89, Carbohydrate 9.1, Fiber 0.5, Sugar 0.3, Protein 2.8
JIFFY CORNBREAD
If you love Jiffy Cornbread, wait until you try this absolutely irresistable Jiffy Cornbread Recipe. Skip the instructions on the box, this is the recipe you want for the most amazing, moist and delicious cornbread ever.
Provided by Christi Johnstone
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. Prepare a 9x13 inch baking pan and spray with non-stick cooking spray.
- In a large bowl, combine all ingredients and stir by hand until well combined, but do NOT overmix. Batter may be slightly lumpy.
- Pour batter into pan and bake for approxiately 25 minutes, or until a toothpick inserteted into the center comes out clean.
- Remove from oven and allow to cool slightly. Store any uneaten portions tightly covered.
Nutrition Facts : Calories 141 kcal, Carbohydrate 3 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 34 mg, Sugar 3 g, ServingSize 1 serving
CORNMEAL BUTTERMILK BISCUITS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
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.
Provided by HappyGrandma
Categories Cornbread
Time 25m
Yield 24
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 10.4 g, Cholesterol 20.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 190.3 mg, Sugar 1.6 g
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3/5 (10)Calories 48 per servingServings 80
- In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in fennel seeds, rum, vanilla, and eggs until well blended, scraping down sides of bowl as needed.
- In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended. Stir in pine nuts.
- Spoon 1 cup dough in dollops down the length of a buttered or cooking parchment-lined 12- by 15-inch baking sheet, 1 inch from edge. Spoon another 1 cup dough down the length of the other side of the sheet. With floured fingers, pat each strip of dough into a flat 13-inch loaf, about 1/2 inch thick and 2 inches wide. Repeat with remaining dough (dough can stand while first loaves bake).
- Bake loaves in a 350° oven until golden, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
PARMESAN-PEPPER CORNBREAD BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 1 hr 30 minsServings 18
- Preheat oven to 350°. Combine cornbread mix, 3/4 cup grated Parmesan cheese, and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
- Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
- Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
- Bake at 350° for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 300°.
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- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour.
- Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
CHEDDAR JALAPEñO CORNBREAD BISCOTTI - THE CANDID APPETITE
From thecandidappetite.com
5/5 (1)Category Appetizer, SnackCuisine AmericanTotal Time 1 hr
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the dry ingredients until well-combined. Fold in the corn, cheddar and jalapeño.
- Transfer the mixture to the prepared baking sheet. Using floured hands, form into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly golden brown, and slightly cracked on top, 30 to 35 minutes. Remove from the oven and let cool for 15 minutes.
CRANBERRY-NUT BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (20)Total Time 2 hrs 16 minsServings 18
- Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet., Stir together the melted butter, sugar, salt, and baking powder., Beat in the Fiori and vanilla, then the eggs., Blend in the flours, cranberries, and nuts; the dough will be stiff., Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan, to allow for expansion.
- If you're using a baking sheet, form the dough into a flattened log about 10 1/2" by 4"., Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour., Slice on the diagonal into 1/2" to 3/4"-thick pieces.
- Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly., Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden., Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool.
JALAPENO-PEPPER JACK CORNBREAD BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
Servings 18Total Time 1 hr 30 mins
- Preheat oven to 350°. Combine cornbread mix, 3/4 cup shredded pepper Jack cheese, and jalapeño pepper in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.
- Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)
- Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.
- Bake at 350° for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes. Reduce oven temperature to 300°.
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