Easy Honey Cornbread Cookies
These Easy Honey Cornbread Cookies combine cozy textures and delightful flavors, making them perfect for snacking or sharing during family gatherings.
Ingredients
Wet Ingredients
- 1 cup sourdough starter discard adds moisture and a slight tang
- 4 tablespoons unsalted butter, melted and cooled provides richness and flavor
- 2 large eggs, slightly beaten binds ingredients and adds structure
- 1 cup buttermilk can substitute milk; adds moisture and a slight acidity
- 1 teaspoon maple extract or vanilla extract enhances sweetness and flavor
Dry Ingredients
- 2 cups all-purpose flour can substitute with other flours
- 1 teaspoon baking soda helps with leavening
- 1 teaspoon baking powder adds tenderness
- 1 teaspoon salt enhances overall flavor
Instructions
Preparation
- Lightly grease a griddle or skillet with cooking oil and heat it to 350°F, or set a large skillet over medium-low heat.
- In a medium bowl, whisk together the melted butter, slightly beaten eggs, buttermilk, maple extract or vanilla extract, and sourdough starter until just combined.
- Stir in the flour, baking soda, baking powder, and salt until everything is combined.
Cooking
- Use 1/4 to 1/3 cup of the batter for each cookie and add it to the hot griddle or skillet.
- Cook for 1-2 minutes until bubbles form and edges appear dry, then gently turn to cook the other side until golden brown.
- Once cooked, serve warm.
Notes
Enjoy these cookies warm with butter and maple syrup, or fresh fruit for added flavor. Store leftovers in an airtight container.