3,190 corny recipes

Red chile enchiladas stacked flat New Mexico style with corn tortillas, cheddar cheese, chopped onion, and red chili sauce, topped with a fried egg. Traditional and simple.

Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.

Homemade hot caramel sauce cooked to soft ball stage with butter, half-and-half, and vanilla. A thick, pourable dessert sauce for ice cream, cake, and apple dipping.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Microwave pecan brittle made in about 10 minutes with no candy thermometer needed. Crunchy, buttery, and light with baking soda creating that classic honeycomb texture.

No-bake chocolate oatmeal cookies with coconut, dropped on wax paper and chilled to set. The classic stovetop fudge cluster, no oven required.

Chocolate mud frosting made by melting chocolate chips with milk in the microwave, then blending with corn syrup and vanilla. A glossy, fudgy four-ingredient frosting with no butter or powdered sugar.

Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.

Cubed ham and sweet corn folded into a mustard-spiked white sauce made with skim milk, baked under a crunchy breadcrumb and cheese topping until golden and bubbly. A hearty, diabetic-friendly casserole ready in 40 minutes.

Strawberry muffins made with oat bran, apple fiber, and a fresh strawberry puree, lightened with whipped egg whites and bound with corn syrup. A low-fat, fiber-rich breakfast bake.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.