If you’re a fan of corn bread, then you’re going to love this recipe! These corn bread cookies are a tasty twist on a classic treat that’s perfect for any occasion. Whether you’re looking for a sweet snack to enjoy with your morning coffee, or you want to impress your friends with a unique dessert, these cookies are sure to hit the spot.
For the first recipe, you’ll need: – 1 cup all-purpose flour – 1 cup yellow cornmeal – 1/2 cup granulated sugar – 1/2 cup unsalted butter, softened – 1 egg – 1/2 cup milk – 1 teaspoon baking powder – 1/2 teaspoon salt For the second recipe, you’ll need: – 1 cup all-purpose flour – 1 cup yellow cornmeal – 1/2 cup granulated sugar – 1/2 cup unsalted butter, softened – 1 egg – 1/2 cup milk – 1/2 cup dried cranberries – 1 teaspoon baking powder – 1/2 teaspoon salt
1. Preheat your oven to 375°F. 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. 4. Beat in the egg, then stir in the milk. 5. Gradually add the flour mixture to the butter mixture, mixing until just combined. 6. For the second recipe, fold in the dried cranberries. 7. Drop the dough by spoonfuls onto a greased baking sheet. 8. Bake for 10-12 minutes, or until the edges are golden brown. 9. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
– Serving Size: 1 cookie – Calories: 110 – Fat: 5g – Carbohydrates: 15g – Protein: 2g
Preparation Time: 15 minutes Cooking Time: 10-12 minutes per batch
– Mixing bowls – Whisk – Measuring cups and spoons – Baking sheet – Wire rack
These cookies are delicious on their own or served with a glass of cold milk. You can also crumble them up and use them as a topping for ice cream or yogurt.
Feel free to experiment with different add-ins, such as chocolate chips, nuts, or dried fruit. You could also try using different types of cornmeal, such as blue cornmeal or stone-ground cornmeal.
If you don’t have unsalted butter on hand, you can use salted butter and simply omit the salt from the recipe. You can also substitute almond milk or coconut milk for the regular milk.
These cookies will keep for up to a week in an airtight container at room temperature. You can also freeze them for up to three months.
– Make sure your butter is softened before you start. – Don’t overmix the dough, or the cookies will be tough. – If you’re adding dried fruit, be sure to soak it in hot water for a few minutes before folding it into the dough. This will help prevent it from drying out in the oven.
These cookies are best enjoyed fresh, but they can be stored for a few days if needed. Just be sure to keep them in an airtight container to prevent them from drying out.
Frequently Asked Questions
Q: Can I use cornbread mix instead of cornmeal? A: No, cornbread mix contains additional ingredients like sugar and leavening agents, which will affect the texture and flavor of the cookies. Q: Can I use a different type of flour? A: You can try using whole wheat flour or gluten-free flour, but the texture and flavor of the cookies may be different. Q: How long do these cookies keep? A: They will keep for up to a week in an airtight container at room temperature.
These corn bread cookies are a fun and delicious twist on a classic treat. With their crispy edges and tender centers, they’re sure to be a hit with anyone who tries them. So why not give this recipe a try and see for yourself just how tasty they can be?