Recipes with cornmeal

These crispy pan-fried crabcakes get their crunch from a golden cornmeal crust while minced cornichons and jalapeño add bright, briny heat. Fresh lump crab stays the star with minimal filler.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Fresh pineapple upside-down cake with Madeira wine caramel, cornmeal batter, and extra egg yolks. Baked in a cast iron skillet for a crisp, buttery edge.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Greek-style pizza on honey wheat crust with spinach, red bell pepper strips, crumbled feta cheese, and black olives. A Mediterranean twist on homemade pizza.

Southwest pizza swaps mozzarella for Colby cheese and tops a chili-powder-spiked tomato sauce with green chiles, bell peppers, and fresh cilantro. A Tex-Mex twist on weeknight pizza night ready in 25 minutes.

A cornmeal crust lines the slow cooker before sausage, beef, and vegetables pile in the center to create this Southwestern tamale pie where everything cooks together into one hearty, complete meal.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Crusty Pennsylvania Dutch scrapple from scratch: pork ribs and liver simmered with sage, thyme, and cayenne, then bound with coarse cornmeal, set in pans, sliced and pan-fried for breakfast.

Roasted vegetable pizza topped with caramelized onions, zucchini, tomatoes, and garlic on homemade whole grain dough. This vegetarian pizza is packed with Mediterranean flavor.

Anadama bread: New England classic yeast loaf with cornmeal, dark molasses, and a famously grumpy origin story. Slightly sweet, deeply tender, with a crumb that toasts like nobody's business.

Blue cornmeal crepes made with eggs, milk, and clarified butter for a thin, tender wrapper with earthy corn flavor. Fill with salsa, crabmeat, or your favorite stuffing.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor