504 corny recipes

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

Nothing is more Halloween than some delicious and sweet candies apples.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Hearty cinnamon buckwheat yeast bread with a dark golden crust and earthy, spiced crumb. Makes two loaves with a satisfying chew from bread flour and buckwheat.

This dark sauce takes advantage of chocolate's affinity for red wine. Dutch process cocoa lends the sauce richer chocolate flavor than regular unsweetened cocoa.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

Brownie and cookies, you can eat both of them at the same time, moist, crunchy and delicious!

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

A tangy-sweet piccalilli relish made with salted green tomatoes, fresh corn, bell peppers, and red onion in a spiced vinegar-sugar brine. Keeps for weeks in the fridge. Great on burgers and hot dogs.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Caramel-dipped apples decorated as witches with marshmallow eyes, candy corn noses, and paper hats. A fun Halloween treat kids can help make in under 30 minutes.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.