Corn meal recipes

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

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.

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.

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.

Baked hush puppies made in mini muffin pans instead of deep-fried. Crispy cornmeal bites with minced onion, lighter than traditional fried hush puppies but just as satisfying.

Turnips simmered in salt pork broth, half pureed and half cubed, thickened with a stream of cornmeal and finished with a touch of cream. A rustic, old-fashioned soup with deep, porky flavor.

Classic Italian polenta made with yellow cornmeal, butter, and Parmesan. Serve it creamy and hot, or chill the leftovers and pan-fry crispy slices.

Savory sausage corn muffins with bulk sausage baked into a cornmeal and flour batter. Golden, hearty breakfast muffins with a slightly sweet, crumbly crumb.

Classic Southern hush puppies fried up golden and crisp. Yellow cornmeal, self-rising flour, a beaten egg, and a little chopped onion dropped by spoonfuls into hot oil for crunchy outside, fluffy inside fritters.

Southern fried catfish, a classic with mustard-brushed fillets dredged in seasoned cornmeal and fried golden crisp. The crackling cornmeal crust is the whole point.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

No-egg bran muffins with cornmeal, molasses, and raisins baked low and slow for a dense, fiber-packed crumb. Just mix and bake, no creaming or beating needed.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.

Mom's hush puppies made with pancake mix and yellow cornmeal for crispy, golden deep-fried cornbread balls. Just four ingredients and ready in 20 minutes.