145 corn flour recipes

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Red snapper fillets crusted in crispy corn tortilla strips, pan-seared and baked until golden, served with bright cilantro-lime salsa. A Southwestern showpiece in just 25 minutes.

Chocolate lace cornucopias: delicate chocolate-nut cookies rolled warm into crisp cones and filled with whipped cream. A stunning, bakery-style dessert cookie.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Vegan breakfast burritos with crispy hash browns, brown rice, salsa, scallions, and corn rolled in whole wheat tortillas. Six ingredients, no eggs, no oil, ready in 25 minutes.

Cream of corn soup builds a classic milk-based bechamel with butter, flour, and minced onion, then folds in sweet corn and celery leaves. A simple, vegetarian comfort soup ready in 40 minutes.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

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

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Savory cottage cheese and rice pancakes with corn and mustard. A low-fat, protein-packed griddle cake for breakfast or a light dinner.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.