250 cornmeal recipes

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.

BBQ chicken burgers with tangy tomato, Worcestershire, and hot sauce blended right into the patty, topped with a sweet honey-lemon cabbage slaw on cornmeal kaiser rolls. Weeknight-ready in about 30 minutes.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

Popcorn fruit cookies made with ground popped corn, cornmeal, dried fruit, and nutmeg. A crunchy, unusual rolled cookie with a satisfying corn-forward crumble.

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Hallacas are Venezuela's Christmas tamales: beef, pork, chickpeas, olives, raisins, and capers wrapped in cornmeal dough and banana leaves, then boiled. Holiday tradition in every bite.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Fit for Life Pizza: a dairy-free, cheese-less pizza on a whole wheat and white flour crust, topped with roasted eggplant, zucchini, mushrooms, and onions over pesto, finished with sun-dried tomatoes, olives, and fresh basil. Hearty, Mediterranean-style vegan pizza night.

Bread machine pumpernickel with rye flour, cornmeal, whole wheat, molasses, cocoa, and instant coffee. Dark, dense, and deeply flavored with traditional brotgewurtz spice.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

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