439 cornmeal cake recipes

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Fresh corn muffins with real corn kernels, buttermilk, and cornmeal baked at high heat for a crispy crust. A no-sugar cornbread muffin with pops of sweet fresh corn in every bite.

Classic cornbread muffins with yellow cornmeal, lard, and just enough sugar for a lightly sweet crumb. A simple, old-fashioned recipe with six pantry staples.

Corn muffins are great for breakfast, they are tasty, healthy and nutritious. It is so easy to make your own corn muffin mix, then store it into an air-tight container, whenever you feel like some corn muffins, there they are!

Crispy Southern fried fish in a cayenne-spiked corn flour coating with buttermilk hush puppies fried golden in the same oil. The classic fish fry dinner done right at home.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

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

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Whole wheat and cornmeal muffins sweetened with honey and made oil-free with applesauce. These low-fat, dairy-free muffins are simple pantry-staple baking at its most wholesome.

Buttermilk cornmeal muffins with pure maple syrup, a crunchy walnut topping, and whipped maple butter on the side. Tender, sweet, and nutty with a golden crunch.

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.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

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.

Savory bulk sausage with celery, onion, and green pepper baked inside a buttermilk cornmeal crust. A rustic, satisfying sausage cornbread pie that makes a hearty one-dish meal.