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