Cornmeal Blondies from The Knead for Speed are a great go to dessert for when you want bars, but are out of chips! I think they are also a good thing to make when you want something sweet, but are almost out of flour.
Because this recipe contains cornmeal I expected it to have a gritty texture. The texture was only slightly gritty, just enough to let you know that cornmeal was there. I suppose if you wanted a grainier bar you could use polenta or coarse ground cornmeal grits. I prefer less grittiness, so the fine ground cornmeal was perfect to me.
I'll make these again for sure!
Vanilla Cornmeal Blondies adapted from The Knead for Speed
1 c fine ground cornmeal
1 c unbleached flour
1/2 c + 2 T brown sugar
1/2 c + 2 T sugar
6 T butter, melted
1/4 c + 2 T milk
1 egg, lightly beaten
2 t vanilla
Preheat oven to 325 F. Grease 8″ x 8″ square pan. In large bowl, whisk cornmeal, flour and cinnamon. Set aside. In separate bowl, whisk sugars, melted butter, milk, egg, and vanilla .
Add wet to dry and stir until incorporated. Evenly smooth batter (it will be thick) into prepared baking pan. Bake 32-35 min, or to desired doneness. Let cool completely before cutting into 9 – 16 bars.