151 cornmeal cake recipes

Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Old-fashioned yeast cakes made from hops water, potato liquid, flour, and cornmeal. A pioneer-era leavening method you dry and store for homemade bread baking. Just 5 ingredients.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.

A slow cooker johnny cake loaded with shredded carrots and crushed pineapple. Made with cornmeal, buttermilk, and baking soda for a moist, tender crumb. No oven required.

Mom's favourite cornmeal biscuits, rolled and cut Southern-style biscuits with yellow cornmeal for nutty crunch. Tender flaky bites perfect with jam, butter, or clotted cream.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.