Cornbread Cookies
These cornbread cookies combine the comforting flavors of cornbread with delightful sweetness, making them a perfect snack or dessert.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup sugar Can be replaced with honey or maple syrup.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened Ensure butter is softened for easy mixing.
- 2 large eggs
- 1 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs, one at a time, then stir in the milk.
- In another bowl, combine the cornmeal, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Baking
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Let cool slightly before serving.
Notes
These cookies can be stored in an airtight container at room temperature for about three days. For longer storage, freeze cookies wrapped tightly in plastic wrap for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 5g