Corn has a natural sweetness and makes an excellent ingredient in baked goods. The cornmeal cookie, also known simply as a corn cookie, was first made by Native Americans. As one of their staple foods, corn was ground into cornmeal and used to create a variety of recipes, including this one. In their most traditional form, Native American corn cookies would have been made without wheat or dairy and cooked on a hot griddle. This simple recipe for cornmeal cookies produces a sweet treat similar to traditional sugar cookies, although they are less sweet and made using cornmeal in place of some of the wheat flour. It also includes milk, sugar, and flour, along with indigenous ingredients such as honey and cornmeal. Additional ingredients such as herbs, spices, fruits, and nuts can be included to give the cookies more flavor.
Recipe Servings: 20
Ingredients
- ⅓ tsp (2 g) salt
- ¾ cup (150 g) sugar
- ¾ cup (168 g) butter
- ½ cup (168 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 large eggs, beaten
- ½ cup (80 g) cornmeal
- 1¾ cups (210 g) all-purpose flour
- 2 tsp (10 g) baking powder
- ¾ cup (124 g) raisins (optional)
Directions
- Preheat oven to 350°F (177°C) and grease a large baking sheet or line it with parchment.
- Cream together salt, sugar, and butter in a large bowl.
- Add honey, vanilla extract, and eggs, beating the mixture until it is well blended and creamy.
- Whisk together cornmeal, flour, and baking powder in a separate bowl.
- Add dry mixture to the creamy mixture gradually while stirring.
- Stir in raisins (if using).
- Drop spoonfuls of dough onto the prepared baking sheet spaced apart and bake for 12–15 minutes until lightly golden-brown.
- Remove cookies from the oven and let them cool.
Notes
- Maple syrup or dark molasses can be used in place of honey.
- Dried berries or nuts may be substituted for raisins.
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