Recipe by Dimpi
I found the original recipe on the iVillage site when searching for savory cookies. I made a batch for some friends and they were really good, so I adapted it slightly to our taste and here it is. I think these would make a great accompaniment to chili or soup. The taste is salty, slightly spicy and the texture is coarse from the cornmeal. Maybe like a softer cracker. It's hard to describe, you gotta try it.
Top Review by SonnyHavens
A spring-loaded cookie scoop was used to portion cookies onto parchment paper. Don't be afraid to load them all onto one pan because they don't spread. We plan to try these with soups (especially chicken noodle and tortilla), pot roast and chili. My only suggestion would be renaming this recipe "Asiago Cornmeal Biscuts" instead of cookies. "Cookies" suggests something flat and sweet. These were neither. Great recipe. We will make them again.
- 1 cup yellow cornmeal
- 1⁄2 cup all-purpose flour, unsifted
- 1⁄2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder, sifted
- 1⁄8 teaspoon chili powder
- 1⁄4 teaspoon cracked black pepper
- 1⁄4 teaspoon cumin powder
- 1 cup asiago cheese, grated
- 2 tablespoons butter, melted
- 1 large egg
- 2⁄3 cup water
Directions See How It's Made
- Preheat the oven to 400 deg F.
- Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead.
- In a medium bowl, combine the first 9 ingredients.
- In another small bowl, beat together the melted butter, egg and water.
- Mix the wet ingredients into the cornmeal mixture until well incorporated.
- Drop rounded teaspoons of dough onto the greased baking sheet.
- Bake at 400 deg F for about 12-14 minutes until the tops are slightly golden.
- Remove and cool on a wire rack.
- Store in an airtight container, and enjoy!