Corn flour recipes

Fig ginger cake with boiled dried figs, corn syrup, warm spices, and chopped nuts baked in layers and topped with ginger icing. A vintage spice cake with jammy fruit throughout.

Kahlua brownies with melted unsweetened chocolate, coffee liqueur, and instant coffee in the batter, topped with a boiled chocolate icing and scattered chocolate chips. Triple chocolate and coffee in every bite.

Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.

Crustless broccoli, corn, and red bell pepper quiche bound with cottage cheese, yogurt, and parmesan. Lighter, lower-fat vegetarian quiche, no pastry crust required.

Hearty Cajun corn soup loaded with smoked sausage, cubed ham, tomatoes, and corn kernels in a roux-thickened broth with cayenne and hot sauce. Feeds a crowd and simmers for an hour.

Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Savory corn and ham pancakes fold leftover leg ham, corn kernels, red bell pepper, and green onions into a whole-wheat batter, then pan-fry to golden alongside blistered cherry tomatoes.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

Gypsy John is a layered chocolate cake with rum-spiked whipped chocolate filling and a glossy ganache frosting. A rich, elegant dessert cut into squares for easy serving.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.

Country chicken pie tops a creamy chicken-vegetable filling with cheddar pinwheel biscuits made from baking mix. The biscuit roll-up trick gives every slice a swirl of melted cheese.