18 connie recipes

Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.

Zucchini crab cakes: grated zucchini, egg, and seasoned crumbs fried into crisp, golden patties that taste convincingly like crab cakes. A clever vegetarian way to use up summer zucchini.

Bonnie's blueberry muffins are tender, lightly spiced muffins loaded with two cups of fresh blueberries and finished with a melted butter brush and sugar sprinkle. Bakery-style with a delicate nutmeg twist.

Use any your favorite salad dressing to make this potato salad. We love creamy dressing or sweet-sour dressing the best. You can enjoy this delicious salad right after it's made, or let chill in the refrigerator for a couple of hours or overnight.

Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

Hush puppies are deep-fried cornmeal fritters with chopped onion and a touch of sugar. A Southern fish fry classic with crisp golden shells and tender corny middles.

Classic North Carolina hush puppies made with cornmeal, buttermilk, and just a touch of flour. Deep-fried golden and crispy on the outside, soft and corny inside.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

Corny frank chowder: quick weeknight chowder with hot dogs, creamed corn, green peppers, and melted Velveeta. Retro kid-friendly comfort soup in 15 minutes.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

Penne alla vodka tosses tubular pasta with a quick sauce of butter, vodka, hot pepper, puréed plum tomatoes, cream, and Parmigiano-Reggiano. A 20-minute Italian-American classic.