Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 cup (140g) fine yellow cornmeal
- ½ cup (100g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, softened
- 1 large egg
- ¼ cup milk (whole or buttermilk)
- 2 tbsp honey (optional, for extra sweetness)
- Optional mix-ins:
- ½ cup shredded sharp cheddar
- 1–2 tbsp minced jalapeño
- ¼ cup chopped pecans
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt.
- Cream wet ingredients: Beat butter until smooth. Add egg, milk, and honey (if using); mix well.
- Combine: Stir wet into dry until just combined. Fold in any mix-ins.
- Scoop & bake: Drop 1-tbsp mounds onto sheets, spaced 2″ apart. Flatten slightly (they don’t spread much).
- Bake 12–15 minutes, until edges are golden and tops look set.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Use fine cornmeal for best texture—coarse can make cookies gritty.
– For savory version: Reduce sugar to 2 tbsp and add cheese + jalapeño.
– Serve warm with butter or alongside chili or soup!
Prep Time & Nutrition (per cookie, makes 18):
Prep Time: 10 min | Cook Time: 14 min | Total Time: 24 min
Servings: 18 | Calories: 100 | Net Carbs: 12g | Fats: 6g | Protein: 2g
Servings: 18 | Calories: 100 | Net Carbs: 12g | Fats: 6g | Protein: 2g