You've probably tried jalapeño cheddar cornbread muffins or cornbread waffles, but have you ever had them as savory biscotti? I first tasted savory cornbread biscotti at Trader Joe's and knew right away I had to make my own version at home. These jalapeño cheddar cornbread biscotti are the result: all the cheesy, spicy flavor of my favorite savory cornbread recipe, baked twice into crisp, crunchy Italian-style biscotti cookies.
To keep this biscotti recipe easy, I start with a store-bought cornbread mix and add extra-sharp white cheddar, fresh jalapeños and a few warm spices. Traditional biscotti are made with eggs, but mine are completely eggless (no buttermilk either!), so everyone at the table can enjoy them. If you love trying new biscotti flavors, this cheese biscotti deserves a spot on your list. Serve it with soup or chili, add it to a cheese board, or fill a biscotti jar for an easy homemade holiday gift.
🔍 Quick Look: Savory Biscotti Recipe
- 🌍 Cuisine: American, Italian, Fusion
- ⏱️ Prep Time: 15 minutes
- 🍳 Cook Time: 40 minutes
- 🕒 Total Time: 1 hour 20 minutes
- 👥 Servings: 30 savory biscotti
- 📊 Calories: ~ 70.78 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Bake
- 👩🍳 Flavor Profile: Savory, cheesy, and spicy
- ⭐ Difficulty: Simple and easy to make
Jump to:
- 🔍 Quick Look: Savory Biscotti Recipe
- What Is Biscotti (Sweet vs. Savory Biscotti)
- What is a Cornbread
- Why Make It
- 🧾 Ingredients Needed
- 🔪 How To Make Jalapeño Cheddar Cornbread Biscotti Recipe
- 🍽 Serving Suggestions
- 💭 Priya's Recipe Tips
- 📖 Savory Biscotti Recipe FAQs
- More Italian recipes
- Recipe 📖
- Jalapeño Cheddar Cornbread Biscotti (Eggless Savory Biscotti)
What Is Biscotti (Sweet vs. Savory Biscotti)
Biscotti are twice-baked, oblong, dry and crunchy Italian cookies that originated in the Tuscan city of Prato, where they're known as biscotti di Prato or cantucci. Classic biscotti cookies are sweet and studded with almonds, and they're made for dunking into coffee, tea or a glass of vin santo. American-style biscotti often include butter, so they're a little softer and eaten like any other cookie.
Savory biscotti swap the sugar and nuts for cheese, herbs and spices, so they eat more like a crunchy cracker. My Jalapeño Cheddar Cornbread Biscotti is a creative twist on traditional Italian biscotti. Instead of almonds and anise, this cheese biscotti gets its flavor from cornmeal, extra-sharp white cheddar and jalapeños, and it's one of the most fun biscotti flavors to try.
💡 Fun fact: The word biscotti comes from the Latin bis coctum, meaning "twice cooked," which is exactly how these crunchy cookies get their snap! In Italian, one cookie is a biscotto, and in Italy biscotti can mean almost any cookie. The twice-baked kind we are making here is called cantucci in Tuscany. Biscotti's long shelf life also made them a favorite travel snack centuries ago, and it's why this savory biscotti recipe keeps so well for gifting today.
What is a Cornbread
Cornbread is a Southern US quick bread made with cornmeal and buttermilk, with roots in Native American cooking. It's crumbly, plain or mildly sweet, and often served with chili or soup. A savory cornbread recipe usually adds jalapeños and cheddar, the exact flavors I've baked into these biscotti using a store-bought cornbread mix. If you love cheesy quick breads, try my Tomato Cheddar Scones too.
Why Make It
- 🧀 Savory, cheesy and spicy: sharp cheddar, jalapeños and Cajun spices make these the ultimate cheese biscotti.
- 🥚 Eggless and nut-free: no eggs, no nuts, and no added butter or oil needed.
- 🌽 Easy shortcut recipe: this savory biscotti recipe starts with a boxed cornbread mix and basic pantry ingredients.
- 🔄 Twice-baked crunch: crisp, sturdy biscotti cookies that hold up to dunking in soup, chili or chai.
- 🧺 Party-ready appetizer: a unique addition to cheese and charcuterie boards, and great with wine.
- ⏰ Make-ahead friendly: chill the dough overnight, and the baked biscotti keep for up to 2 weeks in an airtight container or 1 month in the freezer.
- 🎨 Customizable flavor: swap in pepper jack or Parmesan, or adjust the spice to create your own biscotti flavors.
- 🌱 Easily made vegan: use a vegan cornbread mix, dairy-free cheddar and soy milk.
- 🎁 Perfect for gifting: gift a biscotti jar for Diwali, Thanksgiving or Christmas.
🧾 Ingredients Needed
Cornbread mix: this is the shortcut that makes this biscotti recipe so easy. Cornbread mix combines cornmeal, flour, leavening and a touch of sweetness, and it gives the biscotti their signature golden color and grainy crunch.
I use Jiffy Vegetarian Corn Muffin Mix, which is made without lard. Trader Joe's and Whole Foods 365 cornbread mixes should work too. Always check the label, since the classic Jiffy box and some other brands contain lard.
Cheese: I use Tillamook extra-sharp white cheddar, freshly grated from the block. It adds a tangy, nutty flavor that balances the sweetness of the cornbread and turns these into a true cheese biscotti. Grating your own gives a better melt and flavor, since pre-shredded cheese is coated in anti-caking agents.
Pepper jack (for extra heat) or Parmesan (for a nuttier bite) also work well. Regular sharp cheddar works too, but the flavor will be a little milder. Love cheddar? Try my creamy Vegan Broccoli Cheddar Soup. It's also perfect for dunking these biscotti!
Spices: garlic powder, Cajun seasoning, crushed black peppercorns and dried chives give these jalapeño cheddar cornmeal biscotti their smoky, savory kick.
Swap in smoked paprika, Italian seasoning or chili flakes to create your own flavored biscotti. If you like Italian herb flavors, try my Homemade Pangrattato, which uses a similar savory blend.
Jalapeños: finely chopped jalapeños (or green chilies) add fresh heat and color. Pickled jalapeños should work too, just pat them very dry. If you love jalapeños, check out my Mirchi Ka Salan and vegan Jalapeño Poppers recipes.
Sweet corn: I used frozen sweet corn kernels, but fresh corn works too. Thaw frozen corn in warm water for 10 minutes, then pat dry to remove excess moisture. Wet corn makes the dough sticky and the biscotti soft. The kernels add little pops of sweetness and texture in every bite. Got extra corn? Make my Cheese Corn Balls or Indian Street-Style Masala Bhutta.
Milk and baking powder: a few tablespoons of milk bring the dough together, and baking powder is the leavening agent that gives the cheese biscotti a light, crisp crumb.
No butter or oil: Like traditional Italian biscotti (cantucci from Prato), this recipe needs no added butter or oil, and you won't miss it! The classic version relies on eggs to bind the dough; this eggless biscotti uses a splash of milk instead, while the cornbread mix and sharp cheddar bring all the richness you need.
🔪 How To Make Jalapeño Cheddar Cornbread Biscotti Recipe
- Step 1: Mix the dry base: Add the cornbread mix, baking powder and salt to a large mixing bowl and whisk to combine. The extra baking powder gives this eggless biscotti a little lift.
- Step 2: Season it: Add the garlic powder, Cajun seasoning and dried chives. These spices are what turn sweet cornbread into a savory biscotti.
- Step 3: Add the heat: Stir in the chopped jalapeños and crushed peppercorns. Priya's tip: Remove the seeds for milder biscotti, or keep them for a spicier kick 🌶️.
- Step 4: Add the corn: Fold in the thawed, patted-dry sweet corn kernels. Drying them well keeps the dough from getting soggy. Priya's tip: You can also crush the corn slightly before adding.
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- Step 5: Add the cheese: Add the freshly grated extra-sharp white cheddar and toss so it's evenly spread through the mix 🧀.
- Step 6: Add the milk: Pour in the milk a tablespoon at a time. In this biscotti recipe, milk replaces the eggs used in traditional biscotti, so add only enough for the dough to come together.
- Step 7: Knead gently: Knead by hand or in a stand mixer just until a soft, smooth dough forms. Priya's tip: Don't overmix, or the biscotti will turn dense and heavy.
- Step 8: Divide and preheat: Divide the dough into 3 equal parts and preheat the oven to 350°F (175°C).
- Step 9: Shape, chill and bake the logs (first bake): Wrap each portion in cling wrap, roll it into a long log and flatten it gently with your hands. Freeze for 10 minutes so the logs hold their shape and slice cleanly later. Unwrap the logs, place them well apart on a lined baking tray, and bake for 20-25 minutes until firm to the touch.
- Step 10: Cool, slice and bake again (second bake): Let the logs cool for about 15 minutes; cutting them hot makes them crumble. Using a long serrated knife and a gentle sawing motion, slice them slightly diagonally into ½-inch pieces. Lay the slices flat in a single layer and bake for 10 more minutes. Flip them and bake another 5-6 minutes until dry and crisp. Cool completely on a wire rack. The cornbread biscotti keep getting crunchier as they cool ✨.
🍽 Serving Suggestions
These savory biscotti are made for dunking! ☕ Enjoy them with a cup of masala chai or strong Madras filter coffee, much like you would an Indian rusk. A latte works beautifully too; try my Vegan White Chocolate Mocha Latte with it. For a true Italian touch, pair them with a glass of wine 🍷.
Since this jalapeño cheddar cornbread is twice-baked into crunchy biscotti, it makes a wonderful alternative to regular cornbread or crackers alongside a warm bowl of soup or chili 🥣. Serve them with my Vegan Tortellini Soup, Minestrone Soup, Tomato Soup, vegan Italian Chili or Black-Eyed Peas Chili. Or break them into pieces and scatter them over the bowl like croutons.
As an appetizer, serve these cheese biscotti with dips like my Quick Peach Salsa Dip, Paneer Pav Bhaji Dip, guacamole or black bean salsa 🥑. Planning a bigger Italian-style spread? Pair them with my Copycat Olive Garden Vegan Fried Ravioli. They're also a great addition to a cheese board or a charcuterie board, paired with cheeses, fruit, olives and roasted almonds, and they're a fresh, elegant change from corn chips.
Because this biscotti recipe keeps for up to 2 weeks, it's perfect for holiday entertaining and edible gifts 🎁. Pack them in jars or cellophane bags for Diwali, Thanksgiving and Christmas. They also make a great snack for picnics, road trips and after school!
For more festive ideas, check out my 50 Best Diwali Recipes, and if you're shopping for the food lover in your life, browse my Gifts for Vegan Foodies or Home Cooks.
💭 Priya's Recipe Tips
- Don't overmix: Mix just until the dough comes together. Overworking it makes this eggless biscotti dense and heavy.
- Dry the corn well: Pat the thawed corn completely dry. Extra moisture makes the dough sticky and softens the finished biscotti.
- Leave room to spread: Place the logs well apart on the tray, since the cornbread dough spreads a little as it bakes.
- Flip for even color: Cornmeal browns unevenly, so flip the slices halfway through the second bake. If the edges darken too fast, lower the oven to 325°F and bake a few minutes longer.
📖 Savory Biscotti Recipe FAQs
After the first bake, let the logs cool for about 15 minutes; if you slice them hot, they break. Use a long serrated knife and a gentle sawing motion, and cut slightly on the diagonal. Make ½-inch slices for dunking in chai or soup, or about ¼-inch slices for thin, cracker-like savory biscotti to serve with dips. The 10-minute freeze before baking and not overbaking the logs the first time also prevent crumbling. Another trick I've heard of (but haven't tried) is to mist the cooled logs lightly with water and wait a few minutes before slicing.
Soft cornbread biscotti need a longer second bake, especially on humid days. Return them to the oven and check every 1-2 minutes until the slices feel dry and firm. They keep crisping as they cool on a wire rack, so don't judge them straight out of the oven. If stored biscotti go soft, re-crisp them at 300°F for 5-7 minutes.
Not one-for-one. Cornbread mix already contains flour, leavening and a little sweetness, and cornmeal alone won't hold the dough together. To make this savory cornbread recipe from scratch, combine fine cornmeal with all-purpose flour, sugar and baking powder. You can also experiment with instant polenta.
This savory biscotti recipe is easy to customize. Swap the cheddar for pepper jack if you want extra heat, or Parmesan for a nuttier, sharper bite. For more savory flavor, add chopped sun-dried tomatoes, olives, or dried rosemary or thyme. A pinch of chaat masala or ajwain (carom seeds) gives it an Indian twist, and a handful of dried cranberries adds a sweet-savory contrast.
Yes! Since this eggless biscotti already skips eggs, making it vegan only takes three swaps: a lard-free cornbread mix such as Jiffy Vegetarian (check the label), dairy-free cheddar shreds and soy milk. For gluten-free, a gluten-free cornbread mix like Bob's Red Mill should work, but I haven't tested it, so the texture may differ.
For mild jalapeño cheddar biscotti, remove the seeds and white ribs from the jalapeños before chopping, since that's where most of the heat is. For more kick, keep the seeds, add a third jalapeño, or use pepper jack in place of cheddar. A pinch of red chili flakes works too.
Cool them completely, then store the jalapeño cheddar cornbread biscotti in an airtight container at room temperature for up to 2 weeks. You can freeze them for up to 1 month; thaw them uncovered at room temperature for a few hours. To make ahead, refrigerate the dough overnight and bake the next day.
More Italian recipes
Recipe 📖
Jalapeño Cheddar Cornbread Biscotti (Eggless Savory Biscotti)
Equipment
- Oven
Ingredients
- 365 gms cornbread mix
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon chives, dried
- ½ teaspoon crushed peppercorns
- 2 jalapeno
- 1 cup extra-sharp white cheddar cheese
- 4 tablespoon milk
- ⅓ cup frozen corn
Instructions
- Add the cornbread mix, baking powder and salt to a large mixing bowl and whisk to combine.
- Add the garlic powder, Cajun seasoning and dried chives.
- Stir in the chopped jalapeños and crushed peppercorns. Priya's tip: Remove the seeds for milder biscotti, or keep them for a spicier kick.
- Fold in the thawed, patted-dry sweet corn kernels. Drying them well keeps the dough from getting soggy. Priya's tip: You can also crush the corn slightly before adding.
- Add the freshly grated extra-sharp white cheddar and toss so it's evenly spread through the mix.
- Pour in the milk a tablespoon at a time. In this biscotti recipe, milk replaces the eggs used in traditional biscotti, so add only enough for the dough to come together.
- Knead by hand or in a stand mixer just until a soft, smooth dough forms. Priya's tip: Don't overmix, or the biscotti will turn dense and heavy.
- Divide the dough into 3 equal parts and preheat the oven to 350°F (175°C).
- Wrap each portion in cling wrap, roll it into a long log and flatten it gently with your hands. Freeze for 10 minutes so the logs hold their shape and slice cleanly later. Unwrap the logs, place them well apart on a lined baking tray, and bake for 20-25 minutes until firm to the touch.
- Let the logs cool for about 15 minutes; cutting them hot makes them crumble. Using a long serrated knife and a gentle sawing motion, slice them slightly diagonally into ½-inch pieces. Lay the slices flat in a single layer and bake for 10 more minutes. Flip them and bake another 5-6 minutes until dry and crisp. Cool completely on a wire rack.
Notes
- Don't overmix: Mix just until the dough comes together. Overworking it makes this eggless biscotti dense and heavy.
- Dry the corn well: Pat the thawed corn completely dry. Extra moisture makes the dough sticky and softens the finished biscotti.
- Leave room to spread: Place the logs well apart on the tray, since the cornbread dough spreads a little as it bakes.
- Flip for even color: Cornmeal browns unevenly, so flip the slices halfway through the second bake. If the edges darken too fast, lower the oven to 325°F and bake a few minutes longer.
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