A couple of years back, my elder daughter introduced me to what was then her new favorite cookie. Rich, buttery, sweet but a bit salty, those Momofuku corn cookies were chewy and completely more-ish. When this month’s Creative Cookie Exchange theme of “Big Cookies” was announced, I couldn’t wait to recreate them as a cast iron skillet cookie and, of course, add some bacon.
Because bacon makes everything better.
Sweet Corn Bacon Skillet Cookie
This recipe is adapted from my version of the original Momofuku corn cookies. If you like salty and sweet together, make the originals or make my bacon version. This is going to be your new favorite cookie too!Ingredients - Makes 1 (12 in or 30.5cm) skillet cookie
3 slices or 75g smoked bacon, cut into small pieces
2 tablespoons rendered bacon fat
3/4 cup or 170g room-temperature butter
1 1/2 cups or 300g sugar
1 egg
1 3/4 cups or 220g all-purpose flour
1/2 cup or 65g freeze-dried corn powder (See note below)
1/4 cup or 45g corn flour (corn masa flour, like you’d use for tortillas, not corn starch. You can also use Harina P.A.N.*
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine sea salt
Note: I used Karen’s Freeze Dried Corn* in this recipe, measuring out 65g and then blitzing it into powder using a food processor.
Method
Fry bacon bits in your iron skillet until just crispy. Remove from the pan and drain on paper towels. Reserve 2 tablespoons rendered bacon fat to use in the dough. Wipe the skillet with a paper towel so it’s just greased enough to bake the big cookie. Set aside.
Use a stand or handheld electric beaters to cream the butter and sugar together on medium high until they are fluffy and pale yellow, about 2-3 minutes.
Add in the bacon fat and egg and mix them in with the beaters on low. Increase the speed to medium high again and beat for eight minutes, scraping down the sides of the bowl occasionally with a rubber spatula.
Whisk the dry ingredients together in another bowl. Set aside 1 tablespoon of the bacon bits and then mix the rest into the flour.
Add all of the dry ingredients into the other mixing bowl and with your mixer or beaters on low, beat just until it all comes together as a dough.
Cover your work surface with cling film and tip the dough out onto it. Press the dough into a circle of about 11 inches or 30cm across. Cover it with another piece of cling film and smooth out the surface. Slide the dough circle onto a cutting board or baking pan and chill thoroughly in the refrigerator for at least one hour.
As you come to the end of the chilling time, preheat your oven to 350°F or 180°C.
Remove the cling film and ease the dough circle into your iron skillet greased with bacon fat. Sprinkle on the reserved bacon and pat the pieces in gently so they stick.
Bake for 18-22 minutes, turning the skillet around halfway through to make sure that cookie bakes evenly.
Leave the cookie to cool in the iron skillet. You can serve straight from skillet or turn it out onto a serving plate. Cut it into wedges with a sharp knife.
Enjoy!
* Amazon affiliate links
Many thanks to this month's host, Karen of Karen's Kitchen Stories! Check out the other Big Cookies you'll want to make:
- Big O Cookies from All That's Left Are the Crumbs
- Kitchen Sink Cookies from The Spiced Life
- Levain Bakery Dark Chocolate Chocolate Chip Cookies from Karen's Kitchen Stories
- Sweet Corn Bacon Skillet Cookie from Food Lust People Love
Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board. We post the first Tuesday after the 15th of each month!
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