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Skillet Corn Cookies

Skillet Corn Cookies

Skillet Corn Cookies with Strawberry Ice cream

Makes 13 cookies



2 sticks unsalted butter, room temperature

1 ½ cups sugar

1 egg

1 1/3 cups of flour 

¼ cup corn flour (¼ cup flour + 4 teaspoons freeze dried corn powder)

2/3 cup freeze dried corn powder

¾ tsp baking powder

¼ tsp baking soda

1 ½ tsp salt



Pre-heat oven to 350 

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on medium high speed for 3 minutes. Scrape down the sides of the bowl add egg and beat for* 7 minutes. 


Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix until the dough comes together. Scrape down the sides of bowl.

Using a 1/3 cup measuring cup spoon dough out on parchment lined cookie sheets 3 inches apart. Pat the domes down on cookies. Chill the cookie sheet for 1 hour or up to a week. (Room temperature cookie dough will not bake properly.) Bake for 15-18 minutes and edges are faintly browned. Cool cookies before transferring to a plate.

Serve with Strawberry Ice cream.


Scoop 1/3 cup of chilled dough into a 5-inch skillet and bake for 15-18 minutes. 


* The reason for the 7- minute beating of the egg into the butter/ sugar mixture is explained by the baker of this recipe from Momofuku Milk Bar. “A serious creaming process is required to create the crispy on the outside and slightly under bake in the center cookie.”