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Add a photoYou just have to try these fun and flavorful Sweet and Savory Cornbread Cookies. They are buttery, moist, sweet and slightly spicy.
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)
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 12 servings | |
| Calories 101 | |
| Calories from Fat 44 | 44% |
| Total Fat 4.95g | 6% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 160mg | 7% |
| Potassium 33mg | 1% |
| Total Carbs 12.41g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.51g | 1% |
| Protein 1.68g | 3% |
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