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!
- 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
- Combine the blue cornmeal, flour and baking powder in a small bowl and set aside.
- Cream together the butter and sugar on medium speed.
- Add the egg and vanilla extract and mix until well combined.
- Fold in the chocolate chips and walnuts.
- Drop by rounded tablespoons onto a parchment-lined baking sheet.
- Bake at 350 degrees for 8-12 minutes until lightly browned along the edges.