1cupfresh or frozen sweet corn kernels (if frozen, use 1¼ cups), thawed
¼cupcorn flour (Try Bob’s Red Mill)
1½cupsgluten-free cup-for-cup baking flour (Try Bob’s Red Mill 1 to 1)
2ouncesfreeze-dried corn, ground to a powder (made from 1⅓ cups dried kernels)
1egg plus 1 egg white
Preheat oven to 400°. In a medium skillet over medium heat, brown the butter. To do so, melt butter until foam appears on the surface, swirling skillet occasionally. The melted butter will turn golden brown, with dark solids on the bottom. Using a metal mesh strainer, strain butter to remove and discard solids, and wipe skillet clean. Return melted butter to skillet, and stir in sugar; set aside.
Meanwhile, in a separate skillet over medium-high heat, roast corn kernels until browned slightly in places.
In a bowl, whisk together corn flour, gluten-free baking flour, ground freeze-dried corn, baking powder, baking soda and salt.
In a mixing bowl, beat butter-and-sugar mixture on medium-high for 2–3 minutes. Add egg and egg white, and beat another 7 minutes. Fold in dry ingredients and roasted corn kernels until well combined.
Scoop batter in heaping tablespoons onto a parchment-lined baking sheet, placing mounds 2 inches apart and flattening slightly. Place baking sheet in freezer for 5 minutes to firm batter before baking.
Bake cookies for 15–20 minutes, until edges are a light golden brown. Remove from oven, and sprinkle immediately with coarse salt. Transfer cookies to a wire rack to cool completely.
Sweet Corn Cookies
Amount Per Serving
Calories 146Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 4g20%
Monounsaturated Fat 2g
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.