745 corned recipes

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Quinoa corn bread made with ground quinoa meal and buttermilk for extra protein and a tender crumb. Wheat-free cornbread with a nutty flavor that bakes up golden in under 30 minutes.

Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

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.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Dairy-free corn chowder made by pureeing cooked corn with chicken stock for natural creaminess, then finished with red bell pepper, rosemary, thyme, and basil. Thick, creamy, no cream needed.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

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.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

This is basically my grandmothers recipe with a few of my own ideas.

Mexican corn casserole bakes whole and creamed corn with cornmeal, buttermilk, green chiles, and sharp cheddar into a soft cornbread-meets-souffle bake. A potluck side that scoops like spoonbread.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.