916 baked corn recipes

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.

Homemade chocolate almond caramels infused with coffee-steeped cream. Chewy, rich, and studded with toasted almonds. Wrapped individually, they make a stunning handmade gift.

Crunchy peanut crackers, a savory-sweet homemade snack with roasted peanuts ground into a cornmeal-flecked dough and baked deep golden brown for serious crunch.

Old-fashioned lemon chess pie with cornmeal as the traditional thickener and fresh lemon juice for tang. The simplest Southern dessert: 5 ingredients, one bowl, no fuss.

Bread machine loaf that captures the buttery, sweet, tangy soul of a corn fritter. Whole corn kernels, sour cream, honey, and chives baked into a soft, golden crumb.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Chewy moist brownies that stay fudgy thanks to a duo of corn syrup and brown sugar, plus melted semisweet chocolate for deep flavor. Made with egg whites for a lighter crumb and baked in a foil sling for clean, neat squares.

No-bake chocolate rum balls made with crushed chocolate wafers, pecans, corn syrup, and dark rum. Rolled in sugar for a boozy, fudgy bite-sized holiday treat.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Chocolaty and super moist cupcakes will be a huge hit at any occasion.

Fat Free Whole Wheat Oatmeal Raisin Cookies recipe

Mother's Holiday Cherry Squares (Christmas) recipe

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Christmas Ginger Cookies with Almond Frosting recipe.

Crisp outsides and chewy centers, are often achieved by undercooking. In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked.