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Sweet and Savory Cornbread Cookies

Sweet and Savory Cornbread Cookies
YIELDS
8 - 9 servings

A yummy cookie that can accompany a variety of meals or can be enjoyed on its own.

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Ingredients

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
3
Tbsp unsalted butter, melted
3
Tbsp chopped pickled jalapenos
2
Tbsp all-purpose flour
1
Tbsp honey
About 1 teaspoon Mexican chile lime seasoning, such as Tajin
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Directions

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.

Step 3

Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

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My rating for Sweet and Savory Cornbread Cookies
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