Easy, Budget-Friendly, Sweet & Savory in Minutes!

What You'll Need

2 1/2 cups Cornmeal mix
1 cup milk
1/3 cup sugar
1 egg
1/4 cup macadamia nut oil (link )
1 tablespoon baking powder
2 tablespoons honey
3 tablespoons jalapeño peppers, minced
2 teaspoons Pam’s Preps All Purpose Seasoning

How to Make It

Preheat oven to 350°F (175°C).
Combine all ingredients in a bowl and let the batter rest for 10 minutes.
Gently stir after 5 minutes of resting, and again after the full 10 minutes.
Line a baking sheet with parchment paper.
Use a cookie scoop or spoon to portion out batter evenly.
Place each cookie 1–2 inches apart on the tray.
Bake for 12–15 minutes or until edges are golden brown.
Halfway through baking, lightly sprinkle with Pam’s Preps All Purpose Seasoning.

Final Touch

Let the cookies cool completely before serving.

Serving Suggestions

Perfect alongside chili, soups, or even as a snack on their own.
Drizzle with honey or top with a pat of butter for extra indulgence.

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5 comments

In America we can buy “cornmeal” or “cornmeal mix” in our grocery stores. “Cornmeal” is ground corn only.
“Cornmeal mix” has ground corn, flour, baking powder, and salt (kind of like self-rising flour, this is self-rising corn meal).

Pam, I fancy this! This is a delight. To answer someone’s question about the cornmeal mix. I use Martha White cornmeal mix to make my homemade cornbread. I am not certain about using Jiffy or White Lily, but as long as it is cornmeal, it’s the same thing. You have to add the same. I hope this helps.

Do you use something like Jiffy cornmeal mix, which is kind of sweet, or White Lily cornbread mix?

Cornmeal mix??

Looks very good but did I miss something? Would you please clarify what you mean by “cornmeal mix”? Thank you kindly!