Corn meal recipes

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

Homemade crunchy coating mix with cornmeal, cornflake crumbs, Parmesan, toasted sesame seeds, and herbs. A Shake 'n Bake alternative you can keep in a jar for weeks.

Savory cornmeal muffins loaded with crispy bacon, sautéed onion, and cheddar cheese. Bake a batch for breakfast, brunch, or alongside your favorite bowl of chili.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.

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.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

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.

Pizza pomodoro with homemade garlic dough topped with overlapping Roma tomato slices, fresh basil, and Parmesan. A simple Italian flatbread pizza from scratch.

Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.

Without kneading, you can still enjoy the delicious, fluffy and crusty bread. Follow this simple and easy recipe to have some freshly baked bread at home.

Double corn pancakes blend buttermilk-soaked cornmeal with whole corn kernels, red bell pepper, and scallions, with whipped egg whites folded in for lift. Savory breakfast.

Pan-fried soft-shell crabs in a Parmesan-cornmeal crust, served with a silky red chili beurre blanc made from shallots, lime juice, white wine, and cold butter. Restaurant plating, home kitchen.

Vidalia onion pizza on a cornmeal polenta crust, topped with kidney beans, peppers, mozzarella, and parmesan. Gluten-free, vegetarian, no yeast required.

The bread tastes delicious with butter when it's still warm.

Cheesy spicy oven fried chicken coats skinless pieces in a parmesan, cornmeal and red pepper crust, then bakes crisp without a drop of frying oil. Lighter than the skillet version.

Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.