Corn/3 recipes

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Banana corn fritters balance sweet mashed banana and warm cinnamon against a smoky chipotle kick. Pan-seared golden, then oven-finished so they puff up light without deep-frying.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Cheesy corn and onion casserole layered with corn muffin batter, creamed corn, sauteed onions, sour cream, and shredded cheddar. A side dish that thinks it might be a main. Holiday and potluck favorite.

Corned beef oven omelet that bakes hands-off in one dish, no flipping required. Beaten eggs, milk and seasoned salt fold around torn corned beef and melty cheese for an easy brunch that feeds a crowd.

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Fresh jalapeno corn muffins fold whole corn kernels, minced jalapeno, and shallot into a buttermilk-cornmeal batter for a sweet-spicy breakfast or chili-side muffin. Freezes beautifully.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Cornmeal griddle cakes with buttermilk, fresh corn kernels, and a touch of diced onion. A savory breakfast that comes together in 20 minutes flat on a hot griddle.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Corn flake macaroons with grated peanuts and almond extract. Flourless drop cookies that bake up crispy on the edges and chewy in the center. No coconut, no flour, just crunch.