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Ingredients

½ cup melted butter ¼ teaspoon garlic powder, or to taste 1 (9x9 inch) pan cornbread

Nutrition Info

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 servingSize: - sodium: 190.3 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.

24 servings

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.