Cornbread Cookies # 4


Cornbread Cookies

Why Cornbread Cookies?  Well anyone can make cornbread, just open the pre-mix package add an egg with some oil or milk, put in a pan and bake.  Not much of a challenge, and your cornbread will taste just like everyone else’s.  I wanted different cornbread.  When people think of cornbread what comes to mind?  Butter and honey!  So I figured that adding butter and honey to the mix in place of the shortening and sugar would be a good start.

I also had a large bag of corn meal that I needed to do something with so this recipe has a nicer looking ingredient list than the packaged mixes.  Have you ever really looked at the ingredient list on a pre-packaged most anything?  Talk about scary.

These cornbread cookies are extra moist and delicate.

Why Cornbread Cookies # 4?  Well this is the fourth version I tried.

Cornbread Cookies # 4

1/2 Cup Soft Butter (room temperature)

  • 1 Egg
  • 1/2 cup  Honey
  • 1 Cup Corn meal
  • 1 Cup Flour
  • 4 Teaspoons Baking Powder
  • 2  1/2  Teaspoons Baking Soda
  • 1/2  Teaspoon Salt
  • 1/4  Cup + 3 Tablespoons Milk (7 Tablespoons)

Use a Red Disher – 2 inches diameter to measure out the dough on the cookie sheet.

Pre-heat the oven to 325 ° F

Blend Butter, Egg and Honey well.

Sift dry ingredients together and add to butter, honey and egg mix, blend well.

Add milk at end – less milk can be used if thicker batter is desired or a taller cookie is wanted.

Drop dough on cookie sheet with Disher

Cook at 325 ° F – for 16 to 17 minutes.

Makes 16 / 17 cookies 3 to 3 1/2 inches in diameter if the 2 inch Disher is used.

The bake temperature is 325 because Honey can burn at higher temperatures and do strange things to the taste if I can believe the Internet.

This could also be done in a flat pan.

I hope you enjoy the Cornbread Cookies, a different holiday treat.

m / m

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2 Responses to Cornbread Cookies # 4

  1. Pingback: The Holidays | Mumbling Mike

  2. Rae says:

    These look really intriguing, I might have to give them a try!

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