Cornbread Sugar Cookie Squares with Honey Butter Frosting


It’s official, I’m in love with cornbread lately!  I posted my recipe for Cornbread Pancakes with Honey Butter Syrup a few weeks ago (I’ve made them again twice since =) and it got me thinking what else I could give all the delicious flavors of the classic cornbread to, honey butter and all.  Sugar cookies are a favorite cookie of many people (including myself), so I set out on a venture to turn my Simple Sugar Cookie Squares into a cornbread version.  I’m ecstatic that my experiment turned out so wonderfully =).  Sometimes I get one of these random food ideas and they are a total failure, but the ones like these that are successful are the ones that keep me experimenting.  These are truly one of my new favorite cookies.  I love that they are so unique.  I’ve never tasted a cookie like it.  Yes, they have nearly the exact same texture as frosted sugar cookies but they have a flavor all their own, a sweet cornbread covered in creamy honey butter flavor.  I couldn’t think of what to call them, so I just decided to name them after their inspiration, cornbread and sugar cookies.

I hope you enjoy these as much as I do!  Oh and bonus they are even healthier than your average sugar cookie because the corn flour adds in whole grain, wahoo, unintentionally healthier =).  These are so easy to make, so get going and make a batch!


Cornbread Sugar Cookie Squares with Honey Butter Frosting

Yield: 24 squares


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole grain corn flour (this is NOT cornstarch)*
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter , softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp sour cream
  • 1 tsp lemon juice
  • 1 recipe Honey Butter Frosting , recipe follows

Honey Butter Frosting

  • 1/3 cup butter , softened
  • 3 1/2 Tbsp honey
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt


  1. Preheat oven to 375 degrees. Butter a 13 x 9 baking dish, set aside. In a mixing bowl whisk together all-purpose flour, corn flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy about 3 - 4 minutes. Stir in egg, egg yolk, sour cream and lemon juice. Slowly mix in dry ingredients and stir until well blended. Gently press mixture evenly into buttered dish and bake 16 - 18 minutes until edges are lightly golden. Allow to cool completely then frost with Honey Butter Frosting. Store cookies in a single layer in an airtight container.

Honey Butter Frosting

  1. Combine all ingredients in a mixing bowl and whip with an electric mixer until light and fluffy.

Recipe Notes

*Cornflour can be found in the health foods or gluten free section of the supermarket, if you can't find it there it is also sold online (here). I used Bob's Red Mill brand. This is entirely different from cornstarch so do NOT use cornstarch, I know some people refer to cornstarch as cornflour so I just wanted to clarify here that's not what you use in this recipe.


  • Jamie: Oh my goodness, I think I’ve died and gone to Heaven! Could a Southern girl love anything more?? I can’t wait to try them. February 12, 2012 at 7:46pm Reply

  • Jules and Ruby: Wow…what a great idea…congrats on coming up with this fabulous-interesting recipe. they sound delicious… February 12, 2012 at 10:55pm Reply

  • Julia: I love adding cornmeal to sweet baked goods. It adds such a great texture and flavor! These looks delicious! February 13, 2012 at 12:47pm Reply

  • Lauren Williams: These look so delicious and unique! I’m definitely going to have to try these soon! February 13, 2012 at 2:28pm Reply

  • Allison S.: Is the whole grain corn flour you mention the same as “Masa Harina”- that you can pick up in the Hispanic food section at the store? February 17, 2012 at 10:38am Reply

  • Jaclyn: Allison, no the whole grain corn flour is different from Masa Harina. Masa Harina is usually treated with lime and water and is not 100% whole grain I wouldn’t recommend using it in this recipe. Hope that helps. February 17, 2012 at 10:55am Reply

  • Jill: I made this earlier today using the Masa Harina (since that was all they had at the store) and it still came out delicious! Thanks for the recipe!! March 25, 2012 at 12:00am Reply

  • Jaclyn: Jill – thanks so much for your comment! It’s great to get comments when substitutions are used so others (including myself) can do the same thing if they’d like. I’m so glad to know I can still make these if I run out of cornmeal because I pretty much always have masa harina on hand. Thanks again! Glad you enjoyed! March 25, 2012 at 9:58am Reply

  • Angela: I love your blog so much! Sometimes I’ll be looking at something delicious (the chocolate peanut butter cookies?!) and there will be a link to something even more exciting (cornbread cookies!!!?!!?!) which is pretty much not something I would have believed possible. :) March 25, 2012 at 5:56pm Reply

  • Jaclyn: Angela – thank you so much! That is really so nice of you to say =). I hope you enjoy it all and get a chance to make it! March 25, 2012 at 7:59pm Reply

  • Anonymous: I made these cookies; I’m already looking forward to making them again! July 12, 2012 at 4:23pm Reply

  • Jaclyn: Anonymous – so happy to hear that, I’m so glad you enjoyed these! I’m mean cornbread and sugar cookies together, they’d better be good =). July 12, 2012 at 6:37pm Reply

  • Christine W: I made these cookies last week and we enjoyed them so much! Then I couldn’t find the recipe to make them again:(

    It took a little searching to find my way back here; I’m so glad I found the recipe for “Cornbread Sugar Cookie Squares with Honey Butter Frosting” again July 19, 2012 at 8:15am Reply

  • Heather Wine: Can I use cornmeal instead of whole grain corn flour? November 5, 2012 at 11:09am Reply

    • Jaclyn: Heather – the corn flour I think has a finer texture than cornmeal so I can’t for sure how well that substitution would turn out. It would probably be okay, it would just have a slightly different texture. I hope that helps! November 6, 2012 at 11:28pm Reply

  • Lisa: I have never heard of whole grain corn flour, is it the same as corn meal? I would love to try these, they sound delicious! January 10, 2014 at 8:21pm Reply

    • Jaclyn: It a finer grind that corn meal – it has about the same texture as white flour. If you cant find it or would like a cheaper option someone mentioned in the comments above that they used masa harina and it worked fine (which can be found in the hispanic section of the grocery store). January 16, 2014 at 9:10pm Reply

  • Mike Davitt: Wow! I am new to your site and have seen many recipes that I will be making. I was wondering if adding a bit of fresh sweet corn to this recipe would be a good idea? I think I will try doing a few with it and dip them in pure maple syrup. Thanks again! July 5, 2014 at 9:57am Reply

    • Jaclyn: I probably wouldn’t just because the texture would probably seem strange. I hope you love them! July 17, 2014 at 10:39pm Reply

  • Rivka: I would love to make these but do not eat dairy. What do you suggest in place of the sour cream? May 18, 2015 at 8:41am Reply

    • Jaclyn: I would probably just add in a little more vegan butter/shortening. May 22, 2015 at 9:10pm Reply

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