Sweet and Spicy Corn Cookies

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 170, total fat 8 G., saturated fats 3 G., proteins 2 G., carbohydrates 23 G., fiber 2 G., cholesterol 11 mg, sodium 316 mg, sugar 2 G.

Sweet cornmeal is a great backdrop for experimenting with sweet and savory combinations. These cookies are made with store-bought corn muffin mix, with honey, jalapeño pepper, and extra flour to make the dough firm enough for baking without pans. Sprinkle each cookie with a chili-lime spice blend. Tahini, a Mexican seasoning, works particularly well here.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (230 g) corn muffin mix + additional ingredients needed
3 tablespoons melted unsalted butter
3 tablespoons chopped pickled jalapeños
2 tbsp. premium flour
1 tbsp. honey
About 1 teaspoon Mexican seasoning with lime zest, chili pepper, and salt, such as tajine

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, chili seasoning, lime zest

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Mix the corn muffin batter as directed on the package, then add the butter, jalapeño, flour, and honey. Drop the batter, 1/4 cup per serving, onto the prepared baking sheet, spacing them about 4 cm apart. Sprinkle with chili-lime seasoning.