All the flavors of cornbread in a cookie form. These cornbread cookies allow you to have cookies for dinner anytime you want!
Cookies for dinner?! Yes, please!
Sometimes you just need a big bowl of comfort food and a cookie. Because what could be better than a cookie for dinner.
This recipe is my family’s new favorite way to eat cornbread. It is all the flavors of cornbread in the form of a cookie.
I first heard about cornbread cookies from my mom. I instantly knew that they were something I needed to try. There was one problem though. Most of the recipes that I saw contained a cornbread mix. Now I know a lot of people love that famous box of cornbread mix. I understand that. It is easy and delicious.
However, I prefer homemade when I can. I was also looking for something that was easy to make gluten free so that my whole family could enjoy them.
So I did what I do when it comes to most recipes and I came up with my own homemade version. It took some work, but what I came up with is delicious! It is also very easy to make gluten free if you need a gluten free version.
These really are like cornbread in the form of a cookie. They are a light and fluffy cookie, but still a cookie. And what kid wouldn’t love the idea of eating cookies for dinner.
Cornbread cookies are perfect with a bowl of chili or soup. We had them last night with my beanless chili. My son loves to put honey on these to make them a little sweeter. No matter how you eat them they are delicious!
Cornbread Cookies
- 1 cup cornmeal ( I use gf cornmeal to make it gf)
- 1 cup flour ( I use Bob’s Red Mill 1 to 1 Gluten Free Flour to make it gf)
- 1 tablespoon baking powder
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 cup buttermilk
- 2 eggs
- 1/2 cup butter, melted
- 1/4 cup honey
- Preheat oven to 375 degrees.
- In a large bowl combine cornmeal, flour, baking powder, sugar, and salt. Set aside.
- In another bowl whisk together buttermilk, eggs, melted butter, and honey.
- Stir wet ingredients into cornmeal flour mixture. Stir just until combined.
- Scoop batter by the tablespoonful onto a cookie sheet. These spread some, so I only do about 9 cookies per cookie sheet.
- Bake for 9-11 minutes or until tops are lightly golden brown and cookies are set.
- Serve warm.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
Lynn, my mom came for lunch today and we enjoyed these with homemade soup. They were wonderful! Easier to make than corn muffins or cornbread and easier clean-up as far as baking pan, too. (I used parchment paper.) I used my Two-Ingredient Gluten-Free Flour Mix and added a little xanthan gum (as that’s not in my mix). I will definitely be making these again. Thanks so much for this recipe, dear!
Shirley
I am so glad that you enjoyed them! I have only made this recipe with the Bob’s Blend so I am glad to know it worked with other gf flours.