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Cornbread cookies

Active Time: 10 minutes

Start to Eat: 30 Minutes

Makes: 24 Cookies


Cornbread has always been a wine household favorite. Adding some actual corn and a nice slab of butter - it was heavenly. Fast forward to today and I decided I wanted that same flavor but not in the typical cake-like presentation. 

I did it. I made the perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. They are sooo good. They are perfect for a summer barbeque, or as a treat after a pulled pork sandwich, or maybe you just want a sweet treat after some hot honey pizza... however you choose to enjoy these, you will not be disappointed!

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What the shuck?!

  • 324 grams ( 2 cups plus 2 tablespoons) of all-purpose flour

  • 55 grams (1/3 cup) of cornmeal (medium grind - Bob's Red Mill is the best!)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 cup (2 sticks or 227 grams) unsalted butter, room temperature

  • 315 grams (1 1/4 cups) granulated sugar

  • 1 large egg, room temperature

  • 1 large egg yolk, room temperature

  • 2 teaspoons vanilla extract

  • 1/3 cup freeze-dried corn (optional, but I highly recommend! I got mine on amazon HERE!

For rolling:

  • 55 grams (1/4 cup) sugar

  • 42 grams (1/4 cup) cornmeal

  1. Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, baking soda, salt.

  2. In your stand mixer with paddle attachment beat the butter until smooth. Add the sugar and beat on medium speed until light and fluffy (2-3 minutes). Next, add the egg, egg yolk, and vanilla and beat until combined. 

  3. Turn your mixer to low, and add the flour mixture until just combined. Lastly, add the freeze-dried corn if you have it! Mix only until combined. 

  4. Line 3 baking sheets with parchment paper. Combine the sugar 55 grams of sugar and 42 grams of cornmeal in a small bowl. 

  5. Scoop roughly 2 tablespoons per cookie, roll them into balls and then roll them in the sugar/cornmeal mixture. Place 8 cookies per sheet. Bake for 10-11 minutes until the edges are set but the centers are nice and puffy! They should not be browning. 

  6. Remove from the oven, let cool for 8-10 minutes on the baking sheet then transfer to a cooling rack to cool completely. 

*A quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. 


Loyal Olive Oil
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