Recipes with cornmeal
807 recipes
Crispy Breadsticks
Homemade crispy breadsticks made with quick bread mix and cornmeal, rolled in sesame or poppy seeds. Snappy, golden, and ready in 40 minutes with just 5 ingredients.
Pumpernickel
Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.
Beer Batter for Shrimp or Fish
Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.
Peanut Butter Chocolate Bars
Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.
Jalapeno Drop Biscuits
Jalapeno drop biscuits with Monterey Jack cheese and cornmeal, ready in 30 minutes. Both fresh and pickled jalapenos give these spicy, cheesy biscuits a double kick with no rolling required.
Memmie's Spoon Bread
Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.
Bill's Special Edition of Texas Pecan Pie
Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.
Cilantro Waffle Chips with Chunky Guacamole
Cilantro Waffle Chips with Chunky Guacamole recipe
White Perch in Beer Batter
Pan-fried white perch in a crispy beer batter with cornmeal, dill, and paprika. A simple skillet fish recipe that delivers golden, crunchy fillets with tender, flaky flesh inside.
Apple Johnnycakes
Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.
Crostini Di Polenta Ai Funghi
Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.
Spinach, Ricotta, Herbs & Pine Nuts Stuffed Challah
This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.
Blue Corn Sopapillas
Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.
Baked Indian Pudding with Molasses
Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.
Amazing Ricotta Cheese-Lemon Thyme Tart
Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!
Robert P Pearson's Giant Wonder
A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.
Homemade crispy breadsticks made with quick bread mix and cornmeal, rolled in sesame or poppy seeds. Snappy, golden, and ready in 40 minutes with just 5 ingredients.
Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.
Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.
Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.
Jalapeno drop biscuits with Monterey Jack cheese and cornmeal, ready in 30 minutes. Both fresh and pickled jalapenos give these spicy, cheesy biscuits a double kick with no rolling required.
Southern spoon bread made with cornmeal, eggs, milk, and butter. A custardy, souffleed cornbread side dish that's spooned from the dish and served hot with butter or gravy.
Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.
Cilantro Waffle Chips with Chunky Guacamole recipe
Pan-fried white perch in a crispy beer batter with cornmeal, dill, and paprika. A simple skillet fish recipe that delivers golden, crunchy fillets with tender, flaky flesh inside.
Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.
Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.
This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.
Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.
Baked Indian pudding with molasses is the colonial New England dessert at its purest: scalded milk, cornmeal, dark molasses, and warm spices baked low for 2 hours into a quivering, deeply spiced custard. Serve with cream.
Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!
A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.
