Cornbread Cookies Recipe

Close up of crispy, perfectly round, cornbread cookies, on parchment paper on a red and white cloth.

Cornbread cookies are what you might expect, only better! The flavor is like extra sweet cornbread, and the texture, with their crispy edges and soft centers, are like cookies. And all together absolutely delicious!

Prep Time15

Cook Time14

Total Time30

Course: Dessert

Cuisine: American

Keyword: unique cookie recipes, best corn recipes

Servings: cookies (approx.)

Calories: 106kcal

Author: Valentina K. Wein

Equipment

Ingredients

½ cup unsalted butter, partially melted
1 cup plus 2 tablespoons granulated sugar
¾ teaspoon kosher salt use half the amount if you're using table salt
¼ cup creamed corn
1 large egg
½ cup cornmeal
2 cups all-purpose flour spooned and leveled into measuring cup
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup cooked corn kernels roughly chopped and patted dry

US Customary - Metric

Instructions

Adjust a rack to the center of the oven, preheat to 375℉, and line a sheet pan with parchment paper. Set aside.
Prepare the butter. Melt the butter about halfway. This is easiest in the microwave, and should take about 30 seconds if it's cold and solid.
Make the batter. In a large mixing bowl, use the back of a large wooden spoon to mix the partially melted butter with the sugar and salt until it's smooth. Then mix in the egg until it's completely incorporated and the batter is smooth again.
Add the cornmeal and about half of the flour, the baking soda and baking powder to the bowl. After roughly chopping the corn kernels, pat them dry with a paper towel, and add them right on top of the flour. Then add the remaining flour on top of them and fold to blend everything together.
Scoop and shape. Use a 1½-inch cookie scoop to shape the batter into balls, placing them on the parchment-lined sheet pan as you go, with a few inches between them. (About 8 per sheet.) Then use the palm of your hand to gently press down on each ball of cookie batter. They should flatten just a bit.
Bake. Place the sheet pan in the preheated 375 ℉ oven and bake until the bottoms and edges are golden, and they're slightly golden on top.
Cool. Let the cookies cool on the sheet pan for at least 15 minutes before serving.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition