I discovered recently that I have a great deal of cornmeal in my cupboard. It was the result of a relative volunteering at the local Food Bank. We were blessed with many items including three bags of cornmeal containing 500 grams (just over one lb.) each. A little cornmeal goes a long way.
I rearranged the cupboards recently and discovered this blessing and as I did wondered how I’d use it. Then I turned over one of the bags and found two recipes, one for corn bread and one for tortillas.
Made them both and liked them. And best of all each recipe called for a cup of cornmeal.
Then yesterday I was looking for something to ignore in a cookbook and found a recipe for cornmeal cookies.
They looked interesting and easy as they need only butter, cornmeal, sugar.
I thought they were worth a try, but was skeptical so only made half the batch.
I threw them together quickly. I use a combination of tahini (sesame paste) and coconut oil as a butter substitute. It’s tasty, but it does change the consistency of the product. I make allowances for that during the tasting cycle.
Yesterday’s cookie experiment did not work out. They’re like eating crispy, greasy sugar. I suspect if made properly they’d be fine.
I am grateful to have found the recipe. I’ve asked for ways to use the cornmeal before it goes stale and I’m grateful to have found them. I’m happy to have tried this and grateful that it’s something I’ll likely never have to make again.
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Update - The Original Corn Cookie Recipe
Because Bunnygirl asked for it, here’s the recipe I used as the basis for the unfortunate cornmeal cookie incident.
Pastitas de Maiz (Cornmeal Cookies)
1/2 pound butter
1 cup sugar
1 cup cornmeal
Preheat oven to 300 degrees.
Cream the butter and sugar together and then mix in the corn meal.
Shape into walnut-sized balls and put on the cookie sheet with an inch of space between each cookie ball.
Bake for 20 minutes, or until delicately browned.
It makes about three dozen.
Recipe from The Art of South American Cookery p.251 by Myra Waldo (Book Club Edition) published by Doubleday & Company, Inc. Garden City, New York, copyright 1961 by Myra Waldo Schwartz.
