1,650 con con recipes

Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.

Variation: Peas, hard-cooked eggs, artichoke hearts, olives, pimientos or many other foods may be used in place of the mushrooms. Swiss, Muenster, Monterey Jack, Tilsit. Mozzarella or any other cheese may be substituted for the Cheddar cheese.

A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.

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.

Sopa seca turns crumbled vermicelli into a dry Mexican noodle dish with onion, garlic, green chiles, and tomato. Vegetarian and oil-free, the broth cooks down so every strand soaks up flavor.

Tex-Mex corn macaroni with green chilies, bell peppers, fresh tomatoes, and chili-oregano seasoning. A naturally gluten-free pasta dinner using corn pasta.

A light, golden soup with sweet corn, ribbon noodles, and celery simmered in vegetable stock with a warm hit of turmeric. Just 20 minutes from pot to bowl. Vegetarian and low calorie.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Homemade honey Cracker Jacks with popcorn and peanuts coated in a honey-butter glaze and baked until crispy. A 4-ingredient caramel corn snack that beats the boxed version.

Gypsy John is a layered chocolate cake with rum-spiked whipped chocolate filling and a glossy ganache frosting. A rich, elegant dessert cut into squares for easy serving.

Homemade Cracker Jacks with popped popcorn, peanuts, and a chewy molasses-sugar coating. Just four ingredients and no corn syrup for a nostalgic caramel corn snack from scratch.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Gourmet meat loaf stuffed with a sauteed mushroom and sour cream filling, wrapped in seasoned ground beef with oats and Worcestershire. A hidden center that surprises every slice.

Easy creamy tomato soup thickened with potatoes instead of cream, brightened with oregano, basil, and parsley. Naturally vegan, blender-smooth, and pantry-friendly.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.