Iroquois White Corn Project

Pepper Jelly Cornmeal Cups

Ingredients

Cookie

  • 1 cup Iroquois Roasted White Corn Flour
  • ½ cup butter 
  • 1 small container (6 oz.) of Greek yogurt
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup spelt flour
  • 1 cup whole wheat flour
  • ¼ cup red or green jalapeno jelly

Directions

  1. Preheat oven to 350 degrees F. 
  2. In a large bowl, beat butter with an electric mixer on high speed for 30 seconds.
  3. Add brown sugar and baking powder and beat until combined, scraping sides of the bowl often.
  4. Beat in egg yolks and vanilla until combined.
  5. Beat in corn flour.  Beat in as much of the flour using a mixer, then use a wooden spoon when the dough gets stiff.
  6. Shape the dough into ¾" balls. Place one inch apart on an ungreased cookie sheet.  Lightly press the tip of your thumb in the center of each ball of dough.  Fill the center with about 1/8 teaspoon of Jalapeno jelly.
  7. Bake in preheated oven about 10 Minutes or until bottoms are lightly browned.  Cool on cookie sheet for one minute.  
  8. Transfer cookies to a wire rack. Let cool.

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