1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 cup granulated sugar
1/2 tsp. ground cinnamon

Heat oven to 375 degrees. 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 tsp. 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 tsp. 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.