In November, my husband and I spent a week at the Breeding Sale Auction at Keeneland. Among our time viewing horses for sale, doing some bidding, and visiting stallion farms, we still had some downtime. One place we were highly encouraged to go for lunch was Wallace Station.
Although I am normally not a weekday splurger, I figured I had to try one of their amazing sounding sandwiches. The East Hampton Hot Ham & Brie basically shouted my name. With that (and a side salad) I had more than I needed to eat for lunch. Our friend, George, having been there before previously, knew to order a couple cookies in addition to his sandwich, no matter the day of the week or the size of the lunch.
Hello, cornmeal cookies!
His two choices were sorghum and corn cookies, which he offered to share with us. I passed on the sorghum, assuming it would be similar to a molasses cookie, which I have had. However, I did have to take a small piece of the corn cookie. This sweet treat was brand new to me.
It may have been a small bite, but it made quite an impression. It was sweet without being overly so and nicely moist with an interesting crunch. I am all about a mix of textures in foods, and this cookie delivered. I added corn cookies to my perpetual list of recipes I want to try.
Yes, it took four months to get to creating this recipe, but the wait was worth it. If it weren’t for my willpower, I am pretty sure I could have eaten a handful without thinking. Thankfully, I recipe test on a weekday and, as such, only sampled one. My husband, on the other hand, ate quite a few. (In fact, in the second round of recipe testing, I plated two and declared the others off limits to save him.)
When I knew these cookies were a hit, I decided that in my writing they would be called Cornmeal Cookies. It really is that ingredient that makes them unique in flavor and texture. Now that I have created my own version I am ever so more glad for the inspiration I found at Wallace Station!
Cornmeal Cookies- An Ode to Wallace Station
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1-1/2 cups medium grind cornmeal
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
Preheat oven to 350 degrees.
Combine butter and both sugars in a bowl.
Beat on a medium-low speed, using either the paddle on a stand mixer or a hand mixer for 4 minutes.
Add eggs one at a time, beat after each addition, scraping sides to combine.
Add vanilla to dough, and mix until combined.
Add flour, cornmeal, baking soda, and salt, stirring until combined.
Line a baking sheet with a piece of parchment paper, then scoop heaping tablespoons of dough onto the prepared tray.
Bake for 10-12 minutes or until the edges are golden brown.
Allow to cool for 4 minutes, then transfer to a baking rack to cool completely.