1                cup  packed brown sugar

1/2           cup  granulated sugar

1/2           cup  butter or margarine -- softened

1/2           cup  mashed very ripe banana (1 medium)

1                     egg

2 1/2           cups  all-purpose flour

1                cup  yellow cornmeal

1           teaspoon  baking powder

1/2      teaspoon  salt

1           teaspoon  ground cinnamon

1/4           cup  granulated sugar

1/2      teaspoon  ground cinnamon

Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)

Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheet to wire rack.