Recipes with cornmeal

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.

Cornmeal and bacon pancakes with crumbled bacon in the batter and bacon drippings for richness. A savory-sweet breakfast with a golden, gritty crunch in every bite.

Cornmeal griddle cakes with buttermilk, fresh corn kernels, and a touch of diced onion. A savory breakfast that comes together in 20 minutes flat on a hot griddle.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and soft texture.

Baked polenta with Parmesan and Swiss cheese, layered casserole-style for golden, bubbly edges and a creamy cornmeal center. Italian-American comfort food at its rustic best.

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.