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Cornbread Cookies

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These Cozy Cornbread Cookies blend the gentle sweetness of honey with the rustic flavor of cornmeal for a sweet and savory dessert that’s quick, easy, and perfect for sharing. With a soft, hearty texture and nostalgic comfort, they’re a unique twist on classic cornbread, ideal for any occasion.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably medium grind)
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/4 cup whole milk (or plant-based milk)
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup fresh or frozen corn kernels
  • Optional: 1/3 cup shredded cheddar cheese
  • Optional: 1 small jalapeño, finely diced
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and sea salt.
  3. In a medium bowl, whisk together melted butter, egg, milk, honey, and vanilla extract until creamy and glossy.
  4. Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined. If using, fold in optional mix-ins (corn, cheese, jalapeño, lemon zest).
  5. If dough feels dry, add 1 tablespoon more milk. If dough is sticky, chill for 10 minutes.
  6. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing 2 inches apart. Flatten each slightly with the back of a spoon.
  7. Bake for 12–14 minutes, until edges are lightly golden and centers are set but soft.
  8. Let cookies cool on the baking sheet for 3 minutes, then transfer to a cooling rack.
  9. Serve warm or at room temperature, optionally with a drizzle of honey or a pat of butter.

Notes

For best results, use room temperature ingredients and avoid overmixing the dough. If the dough is sticky, chill before baking. Add-ins like cheddar, jalapeño, or lemon zest can customize the flavor. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

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Find it online: https://tomyumy.com/cornbread-cookies-recipe-easy-sweet-and-savory-dessert-youll-love/