Ingredients
- One 8.5-ounce box corn muffin mix, plus ingredients called for on the box (usually 1 egg and ⅓ cup milk)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons chopped pickled jalapenos
- 2 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- 1 tablespoon honey
- About 1 teaspoon Mexican chile lime seasoning, (I got mine at Trader Joe’s)
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Sweet and Savory Cornbread Cookies
Time: 8 minutes prep, 10 minutes cook
Servings: 12
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silpat liner.
- Prepare the corn muffin mix as directed on the box, and then stir in the butter, jalapenos, flour, onion powder and honey. Use a medium cookie scoop to scoop the batter onto the prepared baking sheet, leaving about 1½ 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, about 10 to 12 minutes. Serve warm.
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Summary
You just have to try these fun and flavorful Sweet and Savory Cornbread Cookies. They are buttery, moist, sweet and slightly spicy.
