29 cornmeal stuffing recipes

Cornmeal cookies blend stone-ground cornmeal with flour for a sandy, slightly crunchy crumb. Studded with dried cherries or raisins and warmed with nutmeg. An Italian-American Christmas tin staple.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Pecan chess pie crosses Southern chess pie with classic pecan pie: a custardy cornmeal-laced filling studded with toasted pecans baked into a flaky crust. Less sticky than corn syrup-style pecan pies.

Cheddar and corn-studded bread with chopped hot chilies and yellow cornmeal, mixed in the bread machine and baked into two golden loaves. Savory, spicy, and irresistible.

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.

Country ham and hominy bread is a Southern-style yeast loaf studded with crispy ham, caramelized onion, Anaheim chilies, and yellow hominy. Cornmeal crust, crescent shape, serious savory bite.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

Crusty Italian-style bread studded with minced prosciutto and Parmesan, baked on cornmeal-dusted sheets with steam for a crackling crust. Makes two gorgeous loaves that taste like a New York Italian bakery.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.

Moist buttermilk cornbread studded with fresh blueberries, made with both cornmeal and masa flour for extra corn flavor and a tender crumb. Just 8 minutes of prep and 20 minutes in the oven for a kid-friendly side or snack.