Name: Easy Cornbread Cookie Recipes for Every Occasion
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: ½ cup unsalted butter, softened; ½ cup granulated sugar; ¼ cup light brown sugar, packed; 2 tbsp honey; 1 large egg; 1½ tsp vanilla extract; ¼ cup sour cream; 1¼ cup all-purpose flour; ¾ cup fine yellow cornmeal; 1 tsp baking powder; ¼ tsp baking soda; ½ tsp kosher salt; 2 tbsp unsalted butter, melted; 2 tbsp honey; ¼ tsp vanilla extract; ⅛ tsp fine sea salt

These cookies are like if your favorite cornbread and a soft sugar cookie ran off to Vegas and came back buttery, golden, and just a little crumbly (in the best, melt-in-your-mouth way). They’ve got that warm cornbread vibe—sweet, a little salty, tender in the middle with gentle crispy edges—and they come together with pantry stuff you probably already have. Bonus: a quick swipe of honey butter on top makes them party-ready without any frosting fuss.

My husband calls them “snack dinner,” which is both cute and slightly alarming. The first time I made these, we were supposed to eat them with chili, but the kids and I “tested” so many warm cookies that we had to postpone the chili for the next night. Now they’re our move for potlucks, book club nights, and the “I promised to bring something and it’s already 3:30” scramble. Also, my neighbor once knocked to “borrow” just one… and left with six. So, yeah. They’re dangerous.

Why You’ll Love This Easy Cornbread Cookie Recipes for Every Occasion

– No mixer, no drama. One bowl, a whisk, and you’re a hero.
– Sweet or savory—your call. Honey-butter glaze for dessert vibes, cheddar-jalapeño if you’re spicy at heart.
– Textural dream: gently crisp edges, soft and nubby from the cornmeal inside.
– Actually holds up for parties and lunchboxes. They don’t crumble into dust like some cornbreads.
– Pantry-friendly. Cornmeal, flour, butter, sugar—done.
– Freezer-friendly, which is code for “future you will thank you.”

How to Make It

You’ll need:
– 1/2 cup (113 g) unsalted butter, melted and slightly cooled
– 2 tbsp neutral oil (helps the soft chew)
– 2/3 cup (135 g) granulated sugar
– 1/4 cup (60 ml) honey
– 1 large egg + 1 egg yolk
– 2 tsp vanilla extract
– 1/4 cup (60 g) sour cream (or 3 tbsp buttermilk)
– 1 1/4 cups (160 g) all-purpose flour
– 1 cup (150 g) fine yellow cornmeal
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp kosher salt

Honey-butter swipe (optional but oh-so-good):
– 2 tbsp melted butter + 1 tbsp honey + a pinch of flaky salt

What you do: Preheat the oven to 350°F. Line two sheet pans with parchment because we’re not scrubbing anything later. Whisk the melted butter, oil, sugar, and honey until it looks a bit sandy and glossy—like a weird science fair project that smells amazing. Add the egg, yolk, and vanilla; whisk until thick and shiny. Stir in the sour cream.

In a separate bowl (or right on top if you’re careful), whisk the flour, cornmeal, baking powder, baking soda, and salt. Fold dry into wet until just combined. Now here’s the not-so-secret trick: let the dough sit 10 minutes so the cornmeal can drink up some moisture. Scoop 2-tablespoon mounds, give them a light press (they don’t spread a ton), and bake 9–11 minutes until the edges barely turn golden. Brush with honey-butter while they’re warm. Try not to eat three immediately. Or do. I’m not your mom.

Ingredient Notes

– Fine Yellow Cornmeal: The fine grind is key—coarse can go gritty. If all you have is coarse, pulse it in a blender for a few seconds or let the dough rest an extra 10 minutes.
– All-Purpose Flour: Measure with the fluff-scoop-level method. Packed flour = dry cookies. Been there, dunked that in milk to save it.
– Butter + Oil: Melted butter gives flavor; a splash of oil keeps them tender. All-butter works, they’re just a touch crumblier.
– Honey: Brings that cornbread soul. You can swap maple, but the flavor will lean breakfast-y (not mad about it).
– Egg + Extra Yolk: The yolk adds richness and helps with chew. Skip it and the cookies get more cake-like.
– Sour Cream: Moisture/tang magic. Buttermilk works too—use a tablespoon less so the dough doesn’t get sticky.
– Baking Powder + Soda: It’s a team sport here. That combo lifts without turning them into muffins.
– Salt: Don’t skimp. It’s the reason the honey tastes like honey and not just sugar.

Recipe Steps

1. Preheat oven to 350°F and line two sheet pans with parchment.
2. Whisk melted butter, oil, sugar, and honey until combined and glossy.
3. Whisk in egg, yolk, vanilla, then stir in sour cream.
4. Combine flour, cornmeal, baking powder, baking soda, and salt; fold into wet just until no dry streaks remain.
5. Rest dough 10 minutes; scoop 2-tbsp balls, lightly flatten, and bake 9–11 minutes until edges are set and just golden.
6. Brush warm cookies with honey-butter, sprinkle flaky salt (optional), and cool on the pan 5 minutes before moving to a rack.

What to Serve It With

– Big bowls of chili, soup, or gumbo—classic cornbread energy, but cuter.
– BBQ plates: pulled pork, ribs, or smoky beans.
– Breakfast spreads with fruit, jam, and salty bacon.
– Coffee or tea breaks—these are unreal with a latte.
– Dessert plate with berries and vanilla ice cream (yes, cookie “shortcake” is a thing now).

Tips & Mistakes

– Let the dough rest. Cornmeal needs that drink so your cookies don’t dry out.
– Use fine cornmeal. Coarse gets gritty unless you pre-soak or blitz it.
– Don’t overbake. Pull when the edges barely color; they set as they cool.
– Lightly flatten before baking or they’ll stay puffy.
– Cool the melted butter a bit so you don’t scramble the egg.
– If the dough feels sticky, chill 15 minutes—especially on a hot day.

Storage Tips

Room temp: Airtight container, 3 days. They stay soft and lovely.
Fridge: Makes them firmer—like sweet cornbread shortbread. Weirdly great with jam at 7 a.m.
Freezer: Baked cookies freeze 2 months. Rewarm 5–6 minutes at 300°F.
Dough balls: Freeze on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes. No shame in breakfast cookies. None.

Variations and Substitutions

– Jalapeño Cheddar: Skip vanilla and honey glaze. Mix in 1/2 cup sharp cheddar + 1 tbsp minced jalapeño. Sprinkle a little cheese on top before baking.
– Maple Pecan: Swap honey for maple; fold in 1/2 cup toasted chopped pecans. A little cinnamon doesn’t hurt.
– Lemon Blueberry: Add 1 tsp lemon zest and 1/2 cup tiny blueberries (freeze them first so they don’t burst).
– Churro-Style: Brush with melted butter and toss in cinnamon sugar instead of honey-butter.
– Pumpkin Spice: Add 1/3 cup pumpkin puree, 1 tsp pumpkin spice; reduce sour cream to 2 tbsp.
– Gluten-Free: Use a 1:1 gluten-free flour blend and fine cornmeal; rest 15 minutes. Add 1–2 tsp milk if the dough is crumbly.
– Dairy-Free: Use oil instead of butter (1/2 cup total oil) and 1/4 cup thick coconut yogurt for the sour cream.
– Sweetness swaps: Honey ↔ sugar ↔ maple—mix and match, just keep total sweeteners around 3/4–1 cup.
– Savory umami twist: For the cheddar-jalapeño version, a tiny brush of tamari ↔ soy sauce on top pre-bake adds a toasty, salty edge. Not for the sweet version, promise.

Frequently Asked Questions

I can’t do gluten—will these still work?

Yep. Use a 1:1 gluten-free baking flour and fine cornmeal. Let the dough rest 15 minutes so it hydrates, then bake as written. They’re a touch more tender but still awesome.

Do I have to chill the dough?

Not required. A 10-minute rest is usually enough. If it’s warm in your kitchen or the dough feels sticky, chill 15 minutes so they hold shape better.

Can I use coarse cornmeal or polenta?

You can, but it’ll be gritty unless you fix it. Pulse it in a blender to make it finer, or rest the dough 20 minutes so it softens. Fine cornmeal is the no-drama option.

How sweet are these? Can I tone it down?

They’re lightly sweet—more cornbread than sugar cookie. Cut the sugar to 1/2 cup or swap the honey for maple if you want a softer sweetness. I do this for brunch all the time and no one complains. Ever.

Can I freeze the dough or baked cookies?

Totally. Freeze scooped dough balls, then bake from frozen at 350°F adding 1–2 minutes. Baked cookies freeze like champs for 2 months—rewarm at 300°F so they taste fresh-baked.

Easy Cornbread Cookie Recipes for Every Occasion