Cornmeal breakfast recipes

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

Light and fluffy whole wheat pancakes are vegan and egg-free: soy milk and cider vinegar make a buttermilk-style batter that puffs up tender, with whole wheat pastry flour, cornmeal and cinnamon. A wholesome breakfast.

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone's appetite.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Cornmeal muffins with a tender crumb and golden crust, made with yellow cornmeal, milk, and a quick muffin-method batter. The classic Southern breakfast bread, baked hot in 20 minutes.

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.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.

Pennsylvania Dutch scrapple, shredded pork simmered low and slow, set with cornmeal mush and sage, then chilled, sliced, and pan-fried crisp for a hearty breakfast.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Cilantro Waffle Chips with Chunky Guacamole recipe

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.