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Freshly baked cornbread cookies arranged on a cooling rack, showing their golden-brown edges.

Quick way to grow 3 cornbread cookies recipe

This recipe provides a quick and easy way to make delicious cornbread cookies. Perfect for a sweet treat or a unique side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • oven
  • baking sheet
  • parchment paper
  • large bowl
  • whisk
  • medium bowl
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Mixing and Baking
  1. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  2. Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix the batter.
  3. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
  4. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can add a pinch of cinnamon or nutmeg to the dry ingredients. These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.