Cornmeal Recipes

Mediterranean shrimp pizza on a mint-and-garlic-scented pizza dough, topped with feta, garlic, and mozzarella. Bread machine, food processor, or hand methods all work.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Traditional Native American oyster soup thickened with cornmeal and enriched with butter and milk. A simple, briny chowder inspired by Northeast coastal tribes with just 5 ingredients.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Pan-fried fish fillets with a crispy Parmesan-cornmeal crust and a buttermilk dip that keeps the coating locked on. Golden, crunchy, and ready in minutes on the stovetop.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Pepper corn pasta: semolina and cornmeal fresh pasta with black pepper, red pepper flakes, oregano, and garlic worked into the dough. A golden, spicy homemade noodle for bold sauces.

Pete's white pizza skips the red sauce for a basil-pine nut pesto base topped with wine-balsamic sun-dried tomatoes, sweet roasted garlic, pine nuts, and melty Fontina, on a homemade cornmeal crust.

Single-crust shortening pie shell with the option of an old-fashioned snow cream filling: instant pudding, milk, and sour cream whisked into a frosty no-cook pie. Easy weeknight dessert.

Piney Woods hush puppies: Southern cornmeal fritters made with buttermilk for tang, dropped by the spoonful into hot oil and fried golden. Freezable and crisp, the classic fish-fry partner.

Thin-crust pizza alla Siciliana loaded with briny black and green olives, capers, anchovies, and parmesan on a simple tomato base. Salty, intense, and ready in 8 minutes from a hot stone.

Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.

Pizzeria-style deep-dish pizza: a cornmeal-crisp homemade crust pressed up the sides of a deep pan, layered Chicago-style with mozzarella under crushed plum tomatoes, herbs, sausage, and Parmesan.

Individual rosemary-polenta pizzettas made with a food-processor dough blending white, whole wheat, and cornmeal flours. Rustic party-size bases for personalized Italian toppings.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.