Wait, what?!?

We settled around the table still laughing at the fact that we were all in Phoenix at the same time.  Surprise!

Paul and I flew out to Phoenix last Friday to watch the Dodgers play in two of their spring training games.  Unbeknownst to us our brother-in-law, Dave, nephews, Justin and Curtis, cousin, Kari, and her daughter, Kelsey, were in town at the same time.

Once we figured out that we were all in the greater Phoenix area on a random Sunday, we arranged to meet up for breakfast before we spread out to the various baseball games taking place that afternoon.  The Phoenix Public Market Cafe is a ridiculously cool joint with an eclectic menu, a super friendly staff, and crazy amazing food.  It’s the kind of place that as you walk through the front door you say, “Oh this place is gonna be good.”

One of the baked goods that I noticed as I perused and drooled over my options was a corn cookie.  A corn cookie?  What in the world is a corn cookie?  I had never heard of such a thing.  Well when in Rome (or Phoenix), I of course had to buy one and test this strange and exotic delicacy (I consider it my duty to do research for my blog, just so happens that I also love to try new things).

It was sweet with a rough texture.  Imagine the consistency of a thick, think cornbread with a touch of sugar.  It’s delightfully light and surprisingly delicious.

Now, don’t let the “freeze dried corn powder” and the metric measurements scare you.  You can buy freeze dried corn kernels at Whole Foods or the like, and just use a rolling pin to crush it into a powder.  The metric measurements are followed by cups and teaspoons.

The cookies are very easy to make.  So take a deep breath and go for it!

Corn Cookies (recipe care of fifteenspatulas.com)

Corn Cookies.jpg

INGREDIENTS:  2 stick (16 tbsp) unsalted butter (at room temperature), 1.5 cups sugar, 1 extra large egg, 225 g flour OR 1 1/3 cups, 45 g corn flour OR 1/4 cup, 65 g freeze-dried corn powder OR 2/3 cup, 3/4 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt

DIRECTIONS:  In the bowl of a stand mixer, use the paddle attachment to spread the butter around the bowl. With the mixer on low, stream in the sugar, and cream on medium high for 1 minute. Scrape down the sides of the bowl, then add the egg and beat for another minute on medium high speed, until incorporated.  Whisk to combine the flour, corn flour, corn powder, baking powder, baking soda, and salt. Add it to the mixer and mix on low speed until just combined (it may look crumbly, but should hold together).  Portion out big mounds onto two baking sheets using a medium cookie scoop. Press each dough mound with your fingers to flatten slightly. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F and bake the cookies for 18 minutes, until they are lightly browned on the outside. Let them cool on the pan until their shape has set enough that you can pick them up with a spatula.

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