Cornmeal Cookies II

These cornmeal cookies are a delicious and easy snack to make! With just a few simple ingredients, you can have these tasty treats ready in no time.


  • -1 cup butter, softened
  • -1 cup sugar
  • -2 eggs
  • -1 tsp vanilla extract
  • -1 tsp almond extract
  • -2 cups all purpose flour
  • -1 tsp baking powder
  • -¼ tsp salt
  • -½ cup cornmeal


1. Combine the butter and sugar in a bowl and cream together until light and fluffy.

2. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and almond extract.

3. In a separate bowl, whisk together the flour, baking powder, cornmeal, and salt. Slowly add this to the wet ingredients, mixing until everything is well combined.

4. Drop spoonfuls of dough onto a greased cookie sheet and bake at 350 degrees Fahrenheit for 6 minutes, or until the edges are just beginning to brown. Do not overbake!

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 4 g
  • Unsaturated fat: 3 g
  • Trans fat: 0 g
  • Cholesterol: 30 mg
  • Sodium: 75 mg
  • Carbohydrates: 14 g
  • Fiber: 0.5 g
  • Sugar : 8g
Cornmeal Cookies II

Can you make cookies from cornbread mix?

Yes, you can make cookies from cornbread mix. To do so, simply add the zests and cornbread mix to a bowl and beat until just combined. Then, scoop tablespoons of dough into the prepared pans at least 3 inches apart. Bake until flat and just set (the cookies should not brown), 8 to 10 minutes.

What else can I make with cornmeal?

There are many things that can be made with cornmeal, from savory dishes to sweet desserts. Here are some ideas for using cornmeal in your cooking:

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– Cornbread Madeleines: These little cakes are a delicious treat any time of day. They’re made with cornmeal, flour, sugar, eggs, and butter, and they’re flavored with lemon zest and almond extract. Serve them plain or dusted with powdered sugar. – Chicken Stew with Dumplings: This hearty stew is perfect for a cold winter day. It’s made with chicken breasts, carrots, celery, onion, garlic, thyme, bay leaves, all-purpose flour, milk, and chicken broth. For the dumplings you’ll need cornmeal (or self-rising flour), baking powder , salt , egg , milk , and butter. – Collard Greens & Cornmeal Soup: This soup is a great way to use up leftover collard greens (or other leafy greens). It’s also got sausage ( smoked or kielbasa ), potatoes , onion , garlic , chicken broth , white vinegar , smoked paprika (optional), and of course cornmeal. – Spicy Cornbread Stuffing: This stuffing is perfect for those who like their food on the spicy side! It’s made with cornbread crumbs (of course), diced onion and celery sauteed in butter until softened; jalapeno peppers ; chopped fresh parsley ; dried sage ; poultry seasoning ; salt & pepper; beaten eggs; chicken broth; and melted butter. You can stuff it into a turkey or roast before baking.

What is made from boiled cornmeal?

Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy, where it has been eaten for centuries. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Cornmeal is the key ingredient in polenta. It is made from dried corn kernels that have been ground into a fine powder. When this powder is combined with water and cooked, it forms a thick mixture that can be molded and shaped in various ways.

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Polenta can be served hot or cold, depending on your preference. If you want to eat it right away, simply cook the cornmeal in water until it reaches the desired consistency (usually about 5 minutes). For a firmer polenta that can be sliced and fried later on, cook the cornmeal for longer (up to 30 minutes) until it starts to pull away from the sides of the pot. Once it has cooled slightly, transfer the polenta to a flat surface like a cutting board or plate so that it can firm up completely.

There are many different ways to enjoy polenta once it’s ready.

What can I make out of cornmeal?

Cornmeal is a versatile ingredient that can be used in many different recipes. It has a distinctively earthy flavor and can be used in both sweet and savory dishes.

One of the most popular ways to use cornmeal is in cornbread. Cornbread is typically made with a combination of cornmeal, flour, milk, eggs, and baking powder or soda. It is then baked in an oven until it is golden brown and fluffy. Cornbread can be served on its own or with toppings like butter, honey, or jam.

Another popular way to use cornmeal is in pancakes. Pancakes made with cornmeal are often lighter and more delicate than those made with flour alone. They can be served plain or topped with fruits or other sauces. A popular variation on the pancake is the waffle, which uses a similar batter but is cooked in a waffle iron for a crispy texture.

Cornmeal can also be used to make scones. Scones are quick breads that are usually flavored with fruit or spices like cinnamon or ginger. They are often served with tea or coffee as a snack or light meal. Cornbread scones are especially popular in the springtime when they can be made with fresh herbs like chives or basil.

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Finally, polenta is another dish that uses cornmeal as its main ingredient. Polenta is traditionally boiled until it forms a thick porridge-like consistency then it is fried or grilled until crisp.

How do you make corn meal cake?

Cornmeal cake is a type of cake made with cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil. The ingredients are blended together in a blender until smooth, then baking powder is added and the mixture is blended again to integrate it. The cornmeal mixture is then poured into a prepared cake pan and baked in a preheated oven for 30 to 40 minutes.

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