Cornmeal thyme cookies are a unique twist on a traditional treat. These bright yellow cookies owe their distinctive color to cornmeal and a hint of freshness from thyme. These cookies strike a balance between crispy and soft, sweet and savory, making them an ideal choice for those who prefer desserts that aren’t overly sweet.

Chelsey and Kevin, a delightful couple from Houston, shared this intriguing recipe with us. Being from Texas, they grew up eating cornbread, but they had never seen cornmeal included in a cookie before. Chelsey adds that the inclusion of an herb in a dessert is what really intrigued them about this recipe. Kevin shares that this recipe is something they experimented with in 2020 when they had some spare time to try new things in the kitchen. Once they were able to gather with friends and family again, they would often bring these cookies for people to try, many of whom would ask for the recipe afterward.

Cooking with cornmeal opens up a world of delicious possibilities, as this versatile ingredient can be used in a variety of dishes across different cuisines. Cornmeal is made from ground dried corn and is a staple in many cultures, known for its distinct flavor and texture. Here’s a closer look at some popular ways to use cornmeal in cooking.

1. Cornbread

One of the most beloved uses of cornmeal is in cornbread. This quick bread is easy to make and pairs beautifully with dishes like chili and barbecue. To prepare cornbread, simply mix cornmeal, flour, baking powder, sugar, milk, eggs, and melted butter. Bake until golden brown for a moist and flavorful bread.

2. Polenta

Polenta, a dish originating from Italy, is made by cooking cornmeal in water or broth until it thickens. It can be served soft and creamy or allowed to cool and solidify, then sliced and grilled or fried. Polenta can be topped with a variety of sauces, cheeses, or vegetables, making it a versatile base for many meals.

3. Cornmeal Pancakes

Cornmeal pancakes offer a delicious twist on traditional pancakes. The addition of cornmeal gives them a slightly gritty texture and a rich flavor. Combine cornmeal, flour, baking powder, milk, eggs, and a touch of sugar for a hearty breakfast. Serve with maple syrup, fresh fruit, or honey for a delightful treat.

4. Fried Foods

Cornmeal is excellent for breading meats and vegetables before frying. Coating fish, chicken, or even vegetables like zucchini in a mixture of cornmeal and seasonings creates a crispy, golden crust. Fry until crispy for a deliciously crunchy texture.

5. Muffins and Cakes

Cornmeal can be incorporated into muffins and cakes for added flavor and texture. Cornmeal muffins can be sweet or savory, featuring ingredients like cheese, jalapeños, or blueberries. Substitute a portion of flour with cornmeal in cake recipes to create a unique taste and crumb.

6. Tortillas

In some regions, cornmeal is used to make tortillas, particularly in the Southern United States and Latin American cuisines. Combine masa harina (a type of cornmeal) with water and salt to form a dough. Roll into thin circles and cook on a hot griddle for homemade tortillas that can be used for tacos, enchiladas, or quesadillas.

7. Soups and Stews

Cornmeal can be added to soups and stews as a thickening agent. It imparts a subtle corn flavor while enhancing the dish’s texture. Mix cornmeal with water to create a slurry before adding it to your pot, ensuring it integrates smoothly without clumping.

8. Grits

In Southern cooking, grits are made from ground corn and are often served as a side dish or breakfast item. Cook cornmeal in water or milk until creamy and serve with butter, cheese, or gravy. Grits can also be used as a base for shrimp and grits, a classic dish in Southern cuisine.

To make these cookies, start by mixing flour, cornmeal, baking soda, and salt. In a separate bowl, cream together butter and sugar, then beat in eggs. Gradually add the dry ingredients to the wet ingredients, followed by a generous amount of chopped fresh thyme. Roll the dough into balls, coat them in sugar, and bake until golden brown.

The size and crunch are just what I look for in a cookie. I added a touch of lemon zest for an extra burst of flavor, which turned out to be a delicious decision. These cookies have a generous amount of thyme, giving them a unique character. They’re not super crispy, but definitely not soft either. The thyme flavor really shines through and the cornmeal adds an interesting twist. These cookies might not be your typical treat, but they’re truly delightful.