2,800 better recipes

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

Cast-iron skillet blackberry cobbler with a tender drop-biscuit topping. Filling thickens with cornstarch on the stovetop, then a hot-water biscuit batter spoons over and bakes golden.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Crustless broccoli quiche with three cheeses: American, Swiss, and Parmesan, made easy with Bisquick batter. A no-fuss egg bake in an hour.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

German-style applesauce crepes with a thin egg batter, filled with warm applesauce and dusted with cinnamon-sugar for a comforting breakfast or dessert in under an hour.

Fried zucchini with a thin Italian-style flour-and-water batter, salted first to draw moisture, then pan-fried in oil until crisp and golden. Five ingredient summer staple.

Cajun-style oyster fritters with 48 butter-sauteed oysters in a spiced batter of black pepper, white pepper, hot sauce, and oregano. Fried golden in peanut oil.

Homemade root beer cake with reduced root beer baked into the batter and a soaking glaze. This from-scratch recipe delivers pure root beer flavor in every tender crumb.

Zucchini Double Chocolate Cake: a 13x9 cake with cocoa batter, melted chocolate chips, chopped nuts, and two cups of shredded zucchini. Bakery-style alternating-addition method.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Coffee chiffon cake folds whipped egg whites into a coffee-spiked oil and yolk batter for a tall, springy cake with deep coffee flavor and the airy crumb that defines chiffon.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Mexican cornbread is a Texas-style layered skillet-style cornbread with browned ground meat, onion, jalapeños, and melted American cheese sandwiched between golden cornmeal batter.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.