2,710 horn recipes

Low fat Mexican-style creamed corn simmers corn kernels with bell peppers, celery, and green chiles, then binds with reduced-fat cream cheese and skim milk. A lighter Tex-Mex side.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

Beef and corn pie with seasoned ground beef, green peppers, and tomato sauce baked in a cornmeal crust and topped with melted cheddar. A homestyle savory pie for weeknight family dinners.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

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.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.