193 corn cake recipes

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

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.

Crunchy caramel-coated Corn Chex mixed with toasted coconut, peanuts, milk chocolate morsels, and raisins. An addictive sweet-salty party snack mix that disappears fast.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Homemade jelly candies with pectin, sugar, corn syrup, and citric acid: customizable molded sweets flavored and colored any way you like. Firm, chewy, and old-fashioned.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Banana blueberry bran muffins sweetened with honey and corn syrup, made with egg whites and skim milk. A low-fat, high-fiber muffin with no added butter or oil.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.