Corn recipe collection

Texas-style chicken chili casserole topped with cornmeal biscuit dumplings and melted Monterey Jack. A one-dish dinner with ground chicken, corn, bell peppers, and crushed tomatoes.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Kahlua brownies with melted unsweetened chocolate, coffee liqueur, and instant coffee in the batter, topped with a boiled chocolate icing and scattered chocolate chips. Triple chocolate and coffee in every bite.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Homemade tomato ketchup simmers fresh tomatoes, garlic, onion, and pickling spices into a tangy-sweet condiment. Thinner and livelier than store-bought, great with fries, eggs, or burgers.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Torta: a rich, golden anise-scented yeast cake made with egg yolks and butter, brushed with melted butter and topped with grated cheese and sugar. An Old-World Mediterranean sweet bread for holidays and celebrations.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.

The first chili recipe appeared in West Texas at the turn of the century.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.