61 corn milk recipes

From-scratch bundt cake with brown sugar and chocolate chips baked inside, topped with a glossy chocolate glaze. One bowl, five minutes of prep, and it serves 20. The kind of cake that disappears at potlucks before you set the knife down.

Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Frosty Snow Berry Cake with cranberry sauce cubes folded into a lemon-scented white cake, topped with billowy pink fluffy frosting. A vintage holiday showstopper.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.