A lone box of Jiffy Honey Corn Muffin Mix once sat in my kitchen cabinet for far too long, and I never knew what to do with it. I don’t eat cornbread often, and whenever my household does serve it as a dinner side, it’s usually paired with something savory.
I started thinking about honey in general and potential dessert ideas with this particular box of Jiffy Corn Muffin Mix as the centerpiece. That’s how my version of Jiffy cornbread cookies was born. First off, did you know September is National Honey Month? Second, did you know people have made cookies out of cornbread? Both facts were news to me!
Crumbl Cornbread Cookies
It turns out that in 2024, Crumbl, the popular cookie franchise, released their version of a cornbread cookie with a decadent dollop of honey butter frosting on top. I didn’t learn about this until after I made my version of cornbread cookies, so color me surprised when I found out that honey cookies made with cornbread had already made their way into the mainstream!
I can’t say this is a copycat Crumbl cornbread cookie recipe, but it shares that same honey-sweet, cornbread-inspired vibe. I will say the pictures and recipe below were an experiment. I used ingredients I already had on hand, including Manuka honey and black tea, which I assumed would complement the gritty yet sweet texture of Jiffy cornbread mix.
How to Make Cornbread Cookies Using Jiffy Honey Corn Muffin Mix
(Links may be affiliate links, which means I may earn a small commission at no extra cost to you.)
Just like Crumbl’s sugary honey butter frosting, I started by blending softened butter and honey in a bowl. I used Wedderspoon Raw Premium Manuka Honey K-Factor 12, which comes in a convenient squeeze bottle. The aroma alone made me optimistic!
The rest of the liquid ingredients included an egg, some cooled Stash English Breakfast black tea, and vanilla extract. One ingredient normally added to Jiffy cornbread mix is milk, but this cookie recipe is milk-free.
Next came the star of the show: an 8.5-ounce box of Jiffy Honey Corn Muffin Mix, along with a small amount of flour. In my case, I used some cassava flour, although I recommend all-purpose flour first and foremost.
This is when I started to doubt my creation. The batter looked runny, and I wondered if I added too much honey—or if I should have added more flour. I stuck to the recipe and chilled the mixture for 20 minutes in hopes that it would thicken. When it came time to transfer the batter to a cookie sheet, I managed to drop spoonfuls onto parchment paper.
Looks fine, right?
Wait for it…
Ten to fifteen minutes in the oven resulted in this. The good news is the fragrance of honey was absolutely amazing. The bad news is I wasted time dropping dough when I could have just poured the cornbread batter in one thin layer. The dough baked together!
But I wasn’t giving up. I made a simple sugar-and-tea drizzle, then poured it over the giant cornbread cookie. The cookie didn’t quite look fully baked, so I sent it back to the oven for another 5-10 minutes. This allowed the sweet tea glaze to enhance the golden tops of the cornbread. Then I started slicing!
Let’s get to the taste: yes, it’s sweet and keeps that familiar grittiness found in cornbread. Because I returned the cookies to the oven after glazing, the second bake made them slightly chewier and crunchier. If you prefer softer cornbread, then you should be fine baking them once.
Are they cornbread cookies? Cornbread crackers? Or cornbread shortbread?
I don’t know about you, but these honey cornbread cookies look like shortbread. They also resemble crackers. Come to think of it, the porous exterior even reminds me of graham crackers. While this recipe didn’t quite turn out picture-perfect, the end result was a pleasant surprise. Whatever you want to call them, this honey-enriched treat makes an excellent snack to celebrate National Honey Month!
If you’re looking for more inspiration beyond these honey cornbread cookies, you can check out my other recipes here!
FAQs
Can I make cornbread cookies with plain Jiffy Corn Muffin Mix?
Yes, you can use Jiffy Corn Muffin Mix—the addition of liquid honey will give you more than enough flavor!
Are these honey cornbread cookies similar to Crumbl?
I haven’t tried the Crumbl version, but judging by photos and reviews, my version of honey cornbread cookies leans more toward a honey cornbread shortbread or a cornbread cracker.
What’s the texture of these cornbread cookies?
It remains similar to regular cornbread: the grit remains, but the cookies are drier and crumble easily.
Honey Cornbread Cookies Made with Jiffy Mix
Ingredients
- 1 box Jiffy Honey Corn Muffin Mix (8.5 oz.)
- 1/3 cup all-purpose flour
- 1/4 cup softened butter
- 1/4 cup honey
- 1 egg
- 1/2 tsp vanilla extract
- 2 tbsp brewed black tea, cooled and divided
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and honey until light and fluffy.
- Beat in the egg, 1 tablespoon brewed black tea, and vanilla extract.
- In a separate bowl, whisk together the Jiffy mix and all-purpose flour.
- Gradually add the dry ingredients to the wet mix, stirring until combined.
- Chill dough for 20 minutes.
- Drop spoonfuls of dough on the baking sheet, and bake 10-15 minutes.
- While the cookies bake, prepare the glaze by mixing 1 tablespoon cooled black tea with powdered sugar.
- Retrieve cookies from oven, brush with glaze, and return to bake for 5-10 minutes, or until tops look golden.
- Cool on the baking sheet 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- A box of regular Jiffy Corn Muffin Mix works in this recipe too, because the added honey will provide sufficient flavor.
- Baking times vary. If you prefer a softer cornbread cookie, you can skip the second baking session in instruction step 9.
Leave a Reply