Blueberry corn cookies taste like a blueberry cornbread muffin in cookie form – sweet and chewy corn cookies bursting with fresh blueberries.

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Bob took one bite of these and said – I feel like I just ate a blueberry corn muffin in cookie form. Mission accomplished!

I was already obsessed with my chewy sweet corn cookies and decided the only way to make them better was to add fresh blueberries inspired by my blueberry cookies. Both are amazing on their own, but there’s something nice about the freshness of the blueberries mixed with the salty sweetness of the corn cookies, especially for summer.

I did tweak them a little bit more than just adding blueberries: substituted some of the granulated sugar with light brown sugar and honey, added butter extract to really up the cornbread flavor, and turned down the baking temperature in exchange for a little longer bake time.

I felt like Goldilocks. The first batch of blueberry corn cookies baked at 350F was a bit too browned, the second batch at 325F, but the third batch at 335F was just right. Feels weird to share a recipe without a temperature set in increments of 25 degrees, but at the end of the day, what works, works!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• The Best Oatmeal Cookies from Our Good Life

BLUEBERRY CORN COOKIES

Print

Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2/3 cup freeze-dried corn powder (about 1 cup whole)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1-1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature
• 1 cup granulated sugar, plus more for rolling
• 1/4 cup light brown sugar
• 2 Tbsp honey
• 1 egg, room temperature
• 1/2 tsp butter extract
• 1 cup fresh or frozen blueberries*

Directions

1. In a medium bowl, whisk together flour, corn powder, cornmeal, corn flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, both sugars, and honey until creamy, about 3 minutes. Add egg and extract and beat until combined. Gradually add flour mixture, mixing until just combined. Fold in the blueberries*, careful not to break them.
3. Place extra sugar in a bowl, using a medium cookie scoop, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 335°F. Line cookie sheets with parchment paper or silicone baking mats. Place dough balls on prepared cookie sheets, about 2 inches apart.
5. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Notes

*Frozen blueberries are easier to mix in as they will be less likely to burst.

Source: Adapted slightly from my Chewy Sweet Corn Cookies.

Summer is full of sweet corn and so are these cookies! You favorite chewy sugar cookies get added sweetness thanks to 3 different types of ground corn.

I sometimes go to a local restaurant called Acre just for their cookies, triple ginger and sweet corn to be exact. But that comical trend was brought to and end when they abruptly announced they were closing. I quite literally went there straight after work and snagged every corn cookie they had available so that I could stash them away in my freezer for later.

To my surprise, they offered to give me the recipe (granted it yields butt loads), so long as I promised not to sell them. Scouts honor, these corn cookies are not their recipe, but I did pull inspiration from their ingredients to modify my chewy sugar cookie recipe and they are damn good.

Other than berries and ice cream, what’s more summer than sweet corn? I eat so much of it (mostly grilled with the husks still on) in the summer because it’s like peaches, they are only this good for a short period of time! (Although speaking of berries I have also made these corn cookies with blueberries!)

The only downside to these cookies is that they next day they do not stay as chewy as their plain sugar parent. Blame the corn granules if you must, but I blame them for nothing but deliciousness. It just means you have to eat them faster, which honestly I don’t see being an issue.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Strawberry Siren Shake from A Blender Mom
• Funfetti Ice Cream Sandwiches from Family Around the Table
• Ice Cream Waffle Sandwiches from A Kitchen Hoor’s Adventures
• Red, White & Blue Funfetti Ice Cream from Books n’ Cooks

Sweet Summertime Cakes and Cupcakes:

• No-Bake Mermaid Cake from Nik Snacks
• Mermaid Ice Cream Cone Cakes from Eat Move Make
• Lemon Cupcakes from The Bitter Side of Sweet
• Strawberry Buttercream Cake with Blueberry Lemonade Ganache from 4 Sons R Us
• Blackberry Lemon Yogurt Cake from Sweet Beginnings

No Bake Treats:

• Frozen Chocolate Chip Dessert from Who Needs A Cape?
• Sprinkle Filled Birthday Cookie Dough Dip from Cooking With Carlee
• Candy Dipped Fruit Cones from Blogghetti

Baked Desserts:

• Mermaid Cakesicles from Big Bear’s Wife
• Strawberry Lemonade Bars from Jen Around the World
• Amaretto Cheesecake from The Food Hunter’s Guide to Cuisine
• Lemon Blueberry Scones from The Beard and The Baker
• Key Lime Pie Donuts from Daily Dish Recipes
• Lemon Bar Cheesecake from Fake Ginger
• Blueberry Banana Pretzel Bars from Kudos Kitchen by Renee
• New York Style Cheesecake from Back To My Southern Roots
• Cheesecake with Key Lime Stars and Orange Cream Mermaids from Our Good Life
• Indian Rice Pudding from Palatable Pastime

Cookies:

• Key Lime Thumbprint Cookies from The Domestic Kitchen
• Brown Butter Chocolate Chunk Cookies from Doughmesstic
• Chocolate Swirl Meringues from My Sweet Zepol
• Sweet Corn Cookies from The Spiffy Cookie

Candies:

• Peach Pie Fudge from Sweet ReciPEAs

Summer Drinks:

• Blackberry Spritzer from My Baking Heart

Haven’t entered the giveaway yet? Scroll to the bottom of this post for more information about the sponsors of #SummerDessertWeek and how to win! Sponsored items used in this recipe: Dixie Crystals sugar and Sweets & Treatslime green chevron goodie bags.

Three years ago: Weekly Meal Plan #20

Five years ago: Pistachio & Toffee Chocolate Chip Cookies

Six years ago: Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

Seven years ago: Baked Turkey Ricotta Meatballs

CHEWY SWEET CORN COOKIES

Makes approximately 2 dozen

Ingredients:

1 cup all-purpose flour

2/3 cup freeze-dried corn powder (about 1 cup whole, pre-ground)

1/4 cup cornmeal

1/4 cup corn flour

1-1/2 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature

1-1/2 cups Dixie Crystals pure cane sugar

1 egg, room temperature

Directions:

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
4. Roll tablespoons of dough into balls and place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Source: Adapted slightly from my Chewy Sugar Cookies.

PRIZE #1

Dixie Crystals is giving away one (1)Keurig® K-Select® Coffee Maker

PRIZE #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar

PRIZE #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips

PRIZE #4

Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!

PRIZE #5

Prize #5 — Anolon is giving one (1) winner an Anolon Advanced Graphite 9″ Round Springform Pan & an Anolon Advanced Graphite 9″ Square Springform Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th – July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

It’s not impossible to make tamales at home, at least not in pie form! This Texas tamale pie is like a Mexican version of pot pie.

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If you are familiar with “impossible” pies you know that they are normally made with Bisquick (I think naming them “impossible” was meant to mean impossibly easy). Sure enough the recipe for this Impossible Texas Tamale Pie that my mom gave to me on a traditional recipe card called for just that.

However, after recently taking a class on how to make actual tamales I couldn’t bring myself to make a tamale pie with Bisquick and instead I used masa flour. The only other thing I changed was the addition of corn and chopped peppers to the filling to beef it up – or would that be “beef it down” since by adding them I technically diluted the ratio of beef in the filling? I digress…

I sadly have no memory of this Impossible Texas Tamale Pie ever being served to me growing up (which likely means I was too damn picky to even try it), so I cannot say that it is nostalgic for me. What I can say however is that it was delicious! And since it serves 6-8 that means the two of us had some delicious leftovers for our packed lunches.

Obviously it would also be great for a family or gathering – are you hosting anything for Cinco de Mayo this weekend? Since it’s already a holiday celebrated more in the US than in Mexico, this Tex-Mex inspired Texas Tamale Pie would be perfect. Or maybe a BBQ Tamale pie is more your style?

As for me, I am actually headed to Italy tomorrow for the honeymoon we originally wanted to plan last year but didn’t have enough time off (or money) so we took a quick trip to New Orleans instead. It also happens to overlap with my 34th birthday ;-).

Authentic Mexican Recipes

• Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
• Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
• Mango Habanero Salsa from Magical Ingredients
• Mexican Cemita Rolls from Karen’s Kitchen Stories
• Pambazos Sandwiches from Palatable Pastime
• Sopaipillas from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

IMPOSSIBLE TEXAS TAMALE PIE

Print

Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 2 Tbsp olive oil, divided
• 1/2 medium yellow onion, chopped
• 1/2 green bell pepper, chopped
• 1 jalapeno, seeded and diced
• 1 lb. ground beef
• 2 Tbsp taco seasoning
• 1/2 cup corn kernels (frozen/canned/fresh)
• 1/2 cup diced tomatoes (canned/fresh)

TOPPING

• 3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 3 eggs, lightly beaten
• 1 cup shredded Monterey Jack cheese
• Sour cream and lettuce for garnish

Directions

1. Preheat oven to 400 degrees. Grease a deep 10-inch pie plate and set aside,
2. In a large skillet over medium-high heat, add one tablespoon of the olive oil. Once hot, add the onion and peppers. Saute until tender, about 5-7 minutes. Remove to a bowl and set aside.
3. In the same skillet add the remaining tablespoon of oil oil and turn down to medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 5-10 minutes. Add the onion mixture back to the pan along with the corn, tomatoes, and taco seasoning. Simmer for 5 minutes, remove from heat, the spread evenly into the prepared pie pan.
4. For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Pour evenly over filling.
5. Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topping with sour cream and lettuce.

Source: My mom via one of her former clients in Texas.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.

I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.

If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? Jalapeno? Eggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.

But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!

What is your ideal pizza?

Two years ago: Buckeye Cheesecake

Three years ago: Rustic Sourdough Bread

BBQ CHICKEN PIZZA WITH CORNMEAL CRUST

Makes 1 pizza

Ingredients:

PIZZA DOUGH

1 pkg. (2-1/4 tsp) active dry yeast

3/4 cup warm water

1 tsp sugar

1 tsp salt

2 cups bread flour (or all-purpose flour)

1/2 cup yellow corn meal, plus more for dusting

2 Tbsp olive oil, plus more for coating

TOPPINGS

1/2 cup BBQ sauce, divided

8 oz. chicken breast, cooked and shredded

3 oz. (2/3 cup) smoked gouda, shredded

3 oz. (2/3 cup) mozzarella, shredded

1/2 small red onion, thinly sliced

Fresh cilantro, for garnish (optional)

Directions:

1. In a small bowl bloom yeast in water, approximately 5 minutes.
2. In a large bowl, combine the sugar, salt, flour and cornmeal. Add yeast and oil, and knead by hand 20 times or until well incorporated (or use the dough hook of a stand mixer), adding a little bit of extra flour (too sticky) or water (too dry) if necessary. Form into a ball, coat with oil on all sides and place in a clean bowl. Cover and let rise for 20 minutes or until doubled.
3. Meanwhile, place pizza stone on middle rack and allow to preheat in the oven to 400 degrees, for at least 10 minutes.
4. Once the dough has doubled, roll out to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal. Let rest.
5. In a medium bowl toss chicken with 2 tablespoons of BBQ sauce. Spread remaining BBQ sauce over the pizza dough, leaving a 3/4-inch border for the crust. Top with chicken, cheeses, and red onion.
6. Transfer to the pizza stone (it’ll take a couple shakes) and bake for 20-25 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serve sprinkled with cilantro, if desired.

Source: Toppings adapted from Food Network. Crust adapted from my Pizza Dough and Baked by Rachel.

These flapjacks (pancakes) have all kinds of surprise ingredients from pecans to cornmeal, dubbing them as surprise flapjacks! It is no surprise however that they are quite tasty.

I started off my week with a phone interview, only to receive a rejection letter for the same job the very next day. I am still waiting to hear back about my in person interview supposedly happening this month, which I’ve been planning on since May. I e-mailed them 2 weeks into July to which I received a reply saying they would be in touch. It’s been over a week since then and July is coming to a close. I’ll give them 2 full weeks before I follow up again. Hopefully they are truly sorting things out and not blowing me off. With that kind of apprehension, how about we end this week with some pancakes?

I am not sure why these flapjacks (pancakes) were dubbed as “surprise” other than the slew of surprise ingredients such as corn meal, oats, and chopped pecans. Makes me think that “compost flapjacks” would have been more appropriate. But no matter what the name is I am certain you will be calling them “delicious”. All of those ingredients come together for one hearty and tasty breakfast. I thoroughly enjoyed the texture the pecans added.

One year ago: Pass the Cook Book Club: Ina Garten’s Foolproof Ribs with BBQ Sauce

Two years ago: Strawberry Malted Pancakes

Three years ago: Peanut Butter Sandwich Bread

SURPRISE FLAPJACKS

Serves 4

Ingredients:

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/4 cup yellow corn meal

1/2 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

6 Tbsp (3/4 stick) unsalted butter, cut into small pieces

2 eggs

2 cups buttermilk

1/4 cup honey

1/2 cup chopped pecans

Directions:

1. Heat a pancake griddle or iron skillet to medium high.
2. Place flours, oats, cornmeal, baking powder, soda, and salt in a food processor. Pulse until well blended. Add butter and process until it resembles coarse meal.
3. In a large mixing bowl, beat the eggs and buttermilk together. Beat in the honey. Stir in the flour mixture and then fold in the pecans.
4. Ladle batter onto the preheated griddle. Cook until golden brown on both sides. Serve immediately with your favorite syrup.

Source: Unknown newspaper clipping