Cornmeal Recipes

Three grain biscuits made with flour, yellow cornmeal, and rolled oats, enriched with sour cream and cold butter. Rustic, crusty, and tender in just 35 minutes.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Southern cornbread muffins packed with crispy pork cracklings, baked in sizzling-hot greased pans for golden, crunchy edges. Two dozen muffins from one simple batter.

Tostada waffles: cornmeal waffles topped with taco meat, cheddar, lettuce, tomato, sour cream, and olives. A Tex-Mex dinner-meets-breakfast mashup built for the waffle iron.

Italian polenta cake made with cornmeal and buttermilk, topped with a warm raspberry-blackberry sauce spiked with raspberry schnapps. Rustic, golden, and begging for a scoop of gelato.

Microwave upside-down brunch cake with ham, crushed pineapple, and brown sugar under a cornmeal batter. Sweet and savory in under 30 minutes.

Smoky vegetable chili with zucchini, bell peppers, and jalapeño simmered in tomato sauce, crowned with tender cilantro-cheese cornmeal dumplings. A meatless main that satisfies.

Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and soft texture.

Buttermilk corn muffins with a kick from green chilies and melted cheddar cheese. Soy flour adds extra protein to these quick and easy savory muffins.

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.