Corn/6 recipes

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

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Peanut butter popcorn baked until crispy with just three ingredients: popped corn, peanut butter, and butter. A quick, crunchy, kid-approved snack with a toasty peanut coating.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.

Blue corn waffles with buttermilk and whipped egg whites bake up crispy, golden, and extra light. Earthy blue cornmeal flavor with a tender crumb. Serve hot with butter and maple syrup.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Layered chicken tortilla bake with corn tortillas, shredded chicken, green chilies, and melted cheddar in a creamy broth sauce. Easy assembly, one dish, 30 minutes in the oven.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Cornbread stuffing layers crumbled herbed cornbread with chicken livers, chestnuts, dried apricots, raisins, pine nuts, almonds, and apple. Rich and complex Thanksgiving showstopper.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Florida sweet corn chowder is a creamy Southern soup with rendered bacon, Vidalia onions, red bell pepper, fresh cut corn, and diced russet potatoes simmered in chicken stock and finished with heavy cream.