Delicious Living

Sweet Corn Cookies

If you love piping-hot cornbread, you gotta try fresh-baked sweet corn cookies. They're scrumptious! Bonus: Research links lutein and zeaxanthin, carotenoids in yellow corn, with eye health.

Recipe Yield: 
24 servings
Recipe Calories: 
Recipe Ingredient Details: 
14 tablespoons unsalted organic butter
cups granulated sugar
1 cup fresh or frozen sweet corn kernels (if frozen, use 1¼ cups), thawed
¼ cup corn flour (Try Bob's Red Mill)
cups gluten-free cup-for-cup baking flour (Try Bob’s Red Mill 1 to 1)
2 ounces freeze-dried corn, ground to a powder (made from 1⅓ cups dried kernels)
¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon coarse salt
1 egg plus 1 egg white
Recipe Instructions: 
Preheat oven to 400°. In a medium skillet over medium heat, brown the butter. To do so, melt butter until foam appears on the surface, swirling skillet occasionally. The melted butter will turn golden brown, with dark solids on the bottom. Using a metal mesh strainer, strain butter to remove and discard solids, and wipe skillet clean. Return melted butter to skillet, and stir in sugar; set aside.
Meanwhile, in a separate skillet over medium-high heat, roast corn kernels until browned slightly in places.
In a bowl, whisk together corn flour, gluten-free baking flour, ground freeze-dried corn, baking powder, baking soda and salt.
In a mixing bowl, beat butter-and-sugar mixture on medium-high for 2–3 minutes. Add egg and egg white, and beat another 7 minutes. Fold in dry ingredients and roasted corn kernels until well combined.
Scoop batter in heaping tablespoons onto a parchment-lined baking sheet, placing mounds 2 inches apart and flattening slightly. Place baking sheet in freezer for 5 minutes to firm batter before baking.
Bake cookies for 15–20 minutes, until edges are a light golden brown. Remove from oven, and sprinkle immediately with coarse salt. Transfer cookies to a wire rack to cool completely.
Recipe Additional Notes: 

PER SERVING (1 cookie): 146 cal, 6g fat (2g mono, 0g poly, 4g sat), 24mg chol, 123mg sodium, 20g carb (1g fiber, 1g sugars), 2g protein

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