Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup corn kernels (fresh or canned)
Special equipment needed:
- Mixing bowl
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Using an electric mixer or stand mixer, beat the softened butter until creamy.
4. Add the egg and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until the dough comes together.
6. Fold in the corn kernels.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes about 18-20 cookies
Nutritional information:
- Calories: 140
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of granulated sugar.
- You can use regular milk or almond milk instead of buttermilk.
- You can use frozen corn kernels instead of fresh or canned corn.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the dough.
- Add 1/2 cup of shredded cheddar cheese to the dough.
- Add 1/4 cup of chopped jalapenos to the dough for a spicy kick.
Tips and tricks:
- Make sure the butter is softened before beating it with the electric mixer.
- Don't overmix the dough, or the cookies will be tough.
- If the dough is too dry, add a tablespoon of buttermilk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it's the right consistency.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes, or until warm.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar.
- Arrange the cookies in a basket lined with a cloth napkin.
- Serve the cookies with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Dust the cookies with powdered sugar or cinnamon.
- Drizzle melted chocolate over the cookies.
- Top the cookies with a small dollop of jam or fruit preserves.
Pairings:
- Serve the cookies with a hot cup of coffee or tea.
- Pair the cookies with a glass of cold milk or almond milk.
Suggested side dishes:
- Serve the cookies with a side of fresh fruit, such as sliced strawberries or blueberries.
- Serve the cookies with a side of yogurt or cottage cheese.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of buttermilk at a time until they're moist enough.
- If the cookies are too wet, add a tablespoon of flour at a time until they're the right consistency.
- If the cookies are too flat, make sure the baking powder and baking soda are fresh.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the dough.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Cornbread is a traditional Southern dish that dates back to Native American cuisine.
Flavor profiles:
- These cookies have a sweet and savory flavor, with a crunchy texture from the cornmeal.
Serving suggestions:
- Serve the cookies as a snack or dessert.
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