top of page

Cornbread Cookies with Honey Whipped Butter

Hey y'all, gather 'round for a taste of Louisiana's finest with these Sweet and Savory Cornbread Cookies! Imagine sinking your teeth into a heavenly blend of sweet brown sugar and fresh chives, perfectly balanced for that ultimate flavor explosion. But wait, it gets even sweeter – top 'em off with a dollop of creamy Honey Whipped Butter, and you'll be in Southern dessert heaven, y'all! Crispy edges, gooey center – these cookies are begging to be devoured right now. Seriously, drop everything and whip up a batch. Trust me, your taste buds will thank you later! 💋


  • 15 oz cornbread mix (from Trader Joe's or any other brand)

  • 1/2 cup brown sugar

  • 1/3 cup chopped fresh chives

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 large egg

  • Additional chives for garnish (optional)

Honey Whipped Butter:

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 tablespoons honey (adjust to taste)



1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone baking mats.

2. In a large mixing bowl, combine the cornbread mix, brown sugar, and chopped fresh chives. Stir until well combined.

3. In a separate bowl, lightly beat the egg.

4. Slowly pour the melted butter and beaten egg into the dry mixture while stirring continuously. Keep stirring until a dough forms.

5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie for spreading.

6. Using a fork, gently press down on each cookie to flatten slightly.

7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes.

9. While the cookies are cooling, prepare the honey whipped butter by beating the softened butter and honey together until light and fluffy, about 2-3 minutes.

10. Transfer the honey whipped butter to a serving dish or bowl.

11. Once the cookies are slightly cooled, serve them warm with a dollop of honey whipped butter on top.

12. Optionally, garnish the honey whipped butter with additional chopped chives for a decorative touch.



Honey Whipped Butter:

- Store in an airtight container in the refrigerator for up to two weeks.

Cornbread Cookies:

- Allow cookies to cool completely.

- Store in an airtight container at room temperature for up to five days.

That's it! Easy peasy, lemon squeezy. Enjoy your delicious treats!

13 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page