813 acorn recipes

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

A hearty whole wheat corn bread loaf sweetened with molasses, baked in a standard loaf pan. Just stir, pour, and bake for a rustic bread that pairs with everything from chili to butter.

A delicious corn bread that tastes great served with chili or soup.

Savory Creole corn muffins packed with cheddar, American cheese, red bell pepper, pimiento, and onion. Golden, cheesy, and ready in under an hour.

Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Homemade corn dogs with a sweet cornmeal batter wrapped around hot dogs and fried golden. State fair flavor in your own kitchen, no questionable concession stand required.

Strawberry-corn pancakes fold fresh sliced strawberries into a yellow cornmeal-and-flour batter for breakfast pancakes with crisp, slightly gritty edges and bursts of berry. Ready in 20 minutes.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

Cream of curried corn soup blended silky smooth with chicken stock and half-and-half, garnished with popcorn. Sweet corn meets warm curry in every spoonful.