Corn Recipes

Spiced chocolate prune cake with buttermilk and cinnamon, topped with a glossy cooked chocolate fudge frosting. Soaked prunes keep every slice impossibly moist.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

A dense, fudgy chocolate cake made with dark corn syrup, semi-sweet chocolate chips, and chopped nuts, topped with a glossy chocolate glaze. Rich enough that a thin wedge is all you need.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Try this scrumptious corn casserole that tastes wonderful with baked fish or grilled chicken.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

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.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Pfefferneusse are traditional German pepper cookies with molasses, star anise, cinnamon, allspice, and black pepper, rolled in powdered sugar. This old-world recipe mellows for weeks in stoneware for the best flavor.

Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.