Corn/8 recipes

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

These calzones are very healthy, some kinds of vegetables, very light and savory.

Browned chicken breasts simmered in golden corn soup with broccoli florets and melted cheddar cheese. A creamy, cheesy one-skillet dinner ready in 45 minutes.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Cayenne corn bread made easy in a bread machine. Cornmeal and bread flour with a kick of cayenne pepper and a touch of applesauce for moisture. Just load the machine and press start.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

A hearty whole wheat corn bread loaf sweetened with molasses, baked in a standard loaf pan. Just stir, pour, and bake for a rustic bread that pairs with everything from chili to butter.

Beef and corn pie with seasoned ground beef, green peppers, and tomato sauce baked in a cornmeal crust and topped with melted cheddar. A homestyle savory pie for weeknight family dinners.

Bread machine cornbread from a boxed mix, eggs, milk, and butter. Hands-off Southern staple that bakes into a tall, tender loaf with no mixing bowls to wash.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Homemade pasta dough flavored with apricot nectar and cornmeal for a subtle sweetness and unique texture that pairs beautifully with butter or cream sauces.

Blue corn sopapillas made with whole wheat flour, blue cornmeal, yeast, and honey. Rolled thin and fried until puffy and golden, these New Mexican pillows of dough are irresistible drizzled with honey.