1,223 corny recipes

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

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 rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.