Corn flour recipes

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

Buttermilk bran muffins with raisins, walnuts, and cinnamon. High-fiber breakfast muffins made with miller's bran, ready in 30 minutes. Big batch makes 12.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.

Corn quiche with cheese cracker crust skips the pastry entirely. Crushed cheese crackers form a buttery, savory base for a thick milk-and-egg custard packed with sweet corn kernels.

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Whole wheat pecan bread for the bread machine with toasted pecans, whole wheat flour, milk, and corn oil. A hearty nut-studded loaf with deep, toasty flavor.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Southern hush puppies with creamed corn, chopped onions, and cornmeal batter. Drop by spoonfuls into hot oil, fry until golden for moist, slightly sweet cornbread fritters.