SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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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Bhishma Bhattarai
[email protected]Meh.
Bigkilla.t
[email protected]I'm always looking for new cornbread recipes and this one definitely didn't disappoint. The sweet and savory flavors were perfectly balanced and the cookies were moist and fluffy. I will definitely be making these again!
sarshi satoru
[email protected]These cornbread cookies were a hit at my last potluck! They were so easy to make and they disappeared quickly.