504 corny recipes

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Mexican street-corn-inspired grilled corn rubbed with lime wedges dipped in chili-amchoor spice. Vegetarian summer BBQ side with bright tang and gentle heat.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Creamy corn and bell pepper chowder: a low-fat skim-milk chowder with sweet corn, red bell peppers, scallions, and shallots. Pureed corn gives it body without heavy cream.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Creamy corn-potato soup pureed thick with skim milk, dry milk powder, mustard, garlic, and a touch of honey. Low-fat vegetarian chowder that tastes richer than its calorie count suggests.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

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

Chunky vegetarian chili packed with kidney beans, pinto beans, corn, and rice cooked right in the pot. Mexican-style tomatoes plus chili powder and cumin make a hearty one-pot meal in 45 minutes.

Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Wholesome cornbread with whole wheat flour, honey, and applesauce cuts the fat without sacrificing moist, tender crumb. Perfect alongside chili, soups, or BBQ.

I added a little bit more honey, and the stuffed squashs were yummy.