Recently, the Bob’s Red Mill Bakers have put our heads together with thoughts on how to incorporate and showcase our wide variety of grains. We have decided to select a monthly grain that will be showcased in the store, as well as, an accompanying recipe including that ingredient. For the heart healthy month of February we showcased the New Mexican-grown blue corn in the form of our stone ground Blue Cornmeal.
Bob’s Red Mill Blue Cornmeal is naturally high in fiber and protein. This satisfying grain is sold as a medium grind and can replace up to 25% of the flour in a recipe. Adding blue cornmeal to a recipe will add extra nutrients, a different texture and a fabulous flavor. Soaking the cornmeal prior to mixing promotes an overall better texture that is more moist. The grind is fairly consistent in its blue-gray color, which lends to a beautiful finished product. You may notice black specs within the meal, but don’t worry the germ of the corn is good for you!
Try this age-old grain in pancakes, bread, muffins, crepes or come on over to the Whole Grain Store and try our Blue Cornmeal Chocolate Chip Walnut Cookies. Believe it or not February is almost over, so hurry in for the opportunity to experience this delicately sweet variety of corn. Oh and best of all, the corn that Bob’s Red Mill grinds is not genetically modified! Eat up!
Blue Corn Chocolate Chip Walnut Cookies
- 8 oz (2 sticks) Unsalted Butter, at room temperature
- 2/3 cup light Brown Sugar, packed
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1 cup Blue Cornmeal
- 1 cup Unbleached White Flour
- 1 tsp Baking Powder
- 10 oz best-quality Bittersweet or Semi-Sweet Chocolate Chunks or Chips
- 1 cup chopped Walnuts
Preheat the oven to 350°F. Cream together the butter and sugar, then beat in the eggs and vanilla. Add the blue cornmeal, sift in the flour and the baking powder, and mix well. Fold in chocolate chips and walnuts.
Drop by rounded tablespoons onto ungreased baking sheets, spacing 2-inches apart. Bake 8 to 10 minutes, or until lightly browned at edges, switching positions of the sheets halfway through. Cool the cookies for 5 minutes on the baking sheets before carefully transferring with a thin spatula to wire racks to cool to room temperature.
Try not to eat all of them in one sitting! We dare you!