Pemoles Toasted Corn Cookies Recipes

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CORNMEAL COOKIES



Cornmeal Cookies image

These simple shortbread-like treats use plenty of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 26

Number Of Ingredients 7

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
  • Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

SWEET CORNMEAL CORN TOASTIES



Sweet Cornmeal Corn Toasties image

These delicious corn toasties are similar to the ones that used to be commercially made. Use non stick muffin-top pans for best results. I simply experimented to make this recipe

Provided by Charles Bisceglia

Categories     Breakfast

Time 32m

Yield 28 corn toasties

Number Of Ingredients 10

2 cups milk, at room temperature
2 eggs, beaten
1/2 cup Crisco, melted (do NOT use vegetable oil)
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
6 teaspoons baking powder
1/4 cup honey
1 teaspoon salt
2 tablespoons dried oranges or 2 tablespoons lemons, rind of (optional)

Steps:

  • Preheat oven to 375°.
  • Combine milk, eggs, melted Crisco and honey in a large bowl.
  • Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture.
  • Add dried peel, if used.
  • Stir until just blended.
  • Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray.
  • Pour a little less than 1/4-cup of the mixture into each well of the pan.
  • Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster.
  • Bake for 10 to 12 minutes at 375°.
  • Remove the corn toasties from the pan and place on paper towels to drain.
  • Pop into a toaster when ready to serve.

Nutrition Facts : Calories 133.2, Fat 5, SaturatedFat 1.7, Cholesterol 17.6, Sodium 177.7, Carbohydrate 20.2, Fiber 0.8, Sugar 7.4, Protein 2.4

SWEET CORN COOKIES RECIPE BY TASTY



Sweet Corn Cookies Recipe by Tasty image

These sugar cookies are so good you'll want to eat them all right out of the oven! The perfectly soft center paired with a delicate, sweet corn flavor creates a melt-in-your-mouth experience you didn't know you needed. Make this easy recipe for your next cookie exchange or for some much-needed "me time."

Provided by Mimo Ahmed

Categories     Bakery Goods

Time 1h30m

Yield 12 cookies

Number Of Ingredients 9

2 sticks unsalted butter, room temperature
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons kosher salt
¾ cup freeze dried corn

Steps:

  • Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3-5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5-7 minutes more, until light and fluffy.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  • Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
  • Use a rubber spatula fold in the freeze-dried corn.
  • Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30-60 minutes.
  • Preheat the oven to 350°F (180°C).
  • Bake the chilled cookies until golden around the edges, but still soft in the centers, 18-20 minutes.
  • Enjoy!

TOASTED CORNMEAL CORNBREAD



Toasted Cornmeal Cornbread image

Make and share this Toasted Cornmeal Cornbread recipe from Food.com.

Provided by Vino Girl

Categories     Quick Breads

Time 55m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 8

2 cups coarse yellow cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
1 1/2 cups whole milk
2/3 cup honey, warmed
2 large eggs, beaten
1/2 cup unsalted butter, melted

Steps:

  • Preheat the oven to 350°F
  • Oil a 9-by-13-inch metal baking pan.
  • In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes.
  • Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside.
  • In a separate bowl, whisk the milk with the honey and eggs.
  • Add the liquid to the dry ingredients and whisk until moistened.
  • Add the butter and whisk until smooth.
  • Pour the batter into the prepared pan and bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.
  • Let the corn bread cool on a rack for 15 minutes.
  • Cut into squares and serve warm or at room temperature.

Nutrition Facts : Calories 305.7, Fat 10.4, SaturatedFat 5.8, Cholesterol 58.6, Sodium 705.3, Carbohydrate 48.8, Fiber 2.1, Sugar 17.3, Protein 6

WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE COOKIES



World's Best Cookies Aka That 70s Elusive Cornflake Cookies image

This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.

Provided by Loves2Teach

Categories     Dessert

Time 42m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325.
  • Cream butter, sugars, vanilla and egg.
  • Add oil.
  • Mix in dry ingredients.
  • Form dough into walnut sized balls.
  • Place on cookie sheet and flatten with a fork dipped in water.
  • Bake for 10- 12 minutes.
  • Cool on pan for a minute or two, then transfer to a rack to cook.

Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.1, Sodium 325.4, Carbohydrate 38, Fiber 1.4, Sugar 17.7, Protein 4

PEMOLES-TOASTED CORN COOKIES



Pemoles-Toasted Corn Cookies image

The recipe for these crumbly cookies made with toasted masa harina and coffee comes from the Huasteca region of Mexico. They aren't very sweet so you may want to top them with additional powdered sugar. The dough should be durable enough to work with at room temperature,but if your kitchen is very hot,you may chill it for 20 minutes to firm up.Yield is only approximate.

Provided by strangelittlebeast

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups yellow masa harina
1/2 cup butter, brought to room tmperature
2/3 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup brewed coffee (more or less,use as needed)
1 cup powdered sugar

Steps:

  • Heat a large skillet over medium.Add the masa harina and cook,stirring constantly until it begins to brown slightly and smell nutty.It should only be a very light golden brown-be careful not to burn it.This may take 3-5 minutes.When it is ready remove to a bowl so the heat of the pan does not continue cooking the flour .
  • Preheat oven to 350.
  • Beat butter until light and creamy.Add the sugar,cinnamon,baking powder,and salt.Beat thoroughly.
  • Add the toasted masa harina in 1/2 cup increments,alternately with the egg and mix well.The dough should be fairly crumbly.Start adding the coffee in 1 tablespoon increments to form a dough that is moist enough to hold together,but not too wet to mold easily with your hands.4 tablespoons is about right,but add it slowly and have some extra on hand in case you need more.(The amount you need may vary, depending,for example on how dry your flour is and how large the egg is,etc.).
  • Form cookies by pinching off a little dough and rolling it with your hands into a rope about 1/4 inch wide and 2 inches long.Connect the dough together at both ends to form a ring.Place on an ungreased cookie sheet.Repeat with remaining dough,placing the cookies about 1 inch apart.
  • Bake for 15 minutes or until lightly browned( check the bottom of the cookies) and dry to the touch.
  • Remove to a wire rack to cool,sprinkling with additional powdered sugar if desired.These taste best if allwed to cool completely.

Nutrition Facts : Calories 384, Fat 17.2, SaturatedFat 10.1, Cholesterol 71.7, Sodium 306.9, Carbohydrate 56, Fiber 2.3, Sugar 32.7, Protein 3.9

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