Corn recipe collection

Chewy popcorn balls loaded with peanuts and colorful gumdrops, held together with gooey melted marshmallows. A retro party treat.

Old-fashioned popcorn ring pressed into a mold and studded with spiced gumdrops, mini marshmallows, and whole pecans. A sticky-sweet caramel popcorn centerpiece for holiday gatherings.

Popcorn snowman craft built from hard-ball-stage caramel popcorn, stacked into a holiday centerpiece with gumdrop features and raisin buttons. A sweet, edible Christmas decoration kids can help make.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Black bean tamale pie with a cornmeal-corn crust and a Tex-Mex filling of ground turkey, black beans, and taco seasoning, topped with melted cheddar. Lighter than traditional tamale casserole, ready in 50 minutes.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Pork chops with Golden Delicious apples in a sweet and sour pan sauce of brown sugar, red wine vinegar, and tomato. Skillet dinner for 4 ready in 45 minutes.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.