Sweet and Savory Cornbread Cookies
Try this Sweet and Savory Cornbread Cookies recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1/4 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 1 tablespoon honey
- 3 tablespoons unsalted butter melted
- one 8.5-ounce box corn muffin mix plus ingredients called for on the box (usually 1 egg and 1/3 cup milk)
- 3 tablespoons chopped pickled jalapenos
- about 1 teaspoon mexican chile lime seasoning (i got mine at trader joe’s)
- Carbohydrate 20.3592478212167 g
- Cholesterol 91.59 mg
- Fat 34.704520937565 g
- Fiber 0.443596882938421 g
- Protein 1.94014250067632 g
- Saturated Fat 21.9068476562603 g
- Serving Size 1 1 dozen (69g)
- Sodium 203.55231258528 mg
- Sugar 19.9156509382783 g
- Trans Fat 2.46885331252144 g
- Calories 393 calories
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.
