2,710 horn recipes

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

These scrumptious corn muffins are the perfect for breakfast for those who are constantly on the move.

A delicious corn bread that tastes great served with chili or soup.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Corn muffins are great for breakfast, they are tasty, healthy and nutritious. It is so easy to make your own corn muffin mix, then store it into an air-tight container, whenever you feel like some corn muffins, there they are!

Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.

Crispy, golden Puerto Rican corn sticks stuffed with melted cheese. Just cornmeal, grated Edam or Gouda, and a hint of cayenne, fried until crackly outside and gooey within. A beloved Caribbean street snack ready in 40 minutes.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

A hearty whole wheat corn bread loaf sweetened with molasses, baked in a standard loaf pan. Just stir, pour, and bake for a rustic bread that pairs with everything from chili to butter.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Jalapeno corn muffins with diced green chiles, sour cream, and a tender cornmeal crumb. A 33-minute Tex-Mex side that pairs perfectly with chili, soup, or barbecue.