Corn needs a catchy tag line, don’t you think?  Eggs are incredible and edible. Everyone knows beef is what’s for dinner.  And of course milk does a body good.  But what about corn?

I like to eat the sweet corn that has both yellow and white kernels speckled along the cob.  Multi-colored Indian corn will be popping up as fall decoration any day.  Speaking of popping, the first time I saw an ear of popcorn was at my Grandma M’s house.  The tiny ear was only about five inches long, and it amazed me to watch a little heat transform those hard, yellow kernels into soft, white puffs.  The first time I encountered a tiny pickled ear of corn at a salad bar, I tried to eat it just like a regular ear of corn on the cob.

One year when I was a kid, I pulled my red Radio Flyer wagon into the fields that surrounded my home and filled the wagon with ears of corn the combine missed. I think I earned a nickel or dime per ear, maybe more.  I remember those fall days as clear as yesterday; the sun’s heat still warm on my skin in the afternoon, a cricket’s chirp here and there punctured the silence, specks of dust looked like gold glitter as they floated through a ray of sun.

What’s all this talk about corn have to do with chocolate chip cookies?  According to the bakers at Bob’s Red Mill, quite a lot.   I found a recipe for blue cornmeal chocolate chip cookies when I made blue corn chips last month, and I knew it was just a matter of time before I tried this odd concoction myself.

I had high expectations for novelty and low expectations for taste, so I was pleasantly surprised with how nice these cookies tasted. They are hearty and the cornmeal lends a definite crunch, but I liked them.

I was less thrilled with their looks.  The cookies did not look blue as much as they looked pale.  In need of a tan but with the bake time at its max, I topped the cookies with melted chocolate chips.   Delicious!  Pour yourself a glass of milk and enjoy!


Blue Cornmeal Chocolate Chip Cookies
Recipe type: Dessert
Serves: 12
  • ½ cup blue cornmeal
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup (1 stick) butter, softened
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ⅓ cup chocolate chips
  • ⅓ cup chopped walnuts
  1. Combine the blue cornmeal, flour and baking powder in a small bowl and set aside.
  2. Cream together the butter and sugar on medium speed.
  3. Add the egg and vanilla extract and mix until well combined.
  4. Fold in the chocolate chips and walnuts.
  5. Drop by rounded tablespoons onto a parchment-lined baking sheet.
  6. Bake at 350 degrees for 8-12 minutes until lightly browned along the edges.
The cookie dough will be very thick.

Related posts: