Cornmeal breakfast recipes

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

Multi-grain seed bread for the bread machine with whole wheat, rye, cornmeal, bran, poppy seeds, caraway, pecans, and raisins. Dense, nutty, and packed with texture.

Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.

Made with soy milk and cornmeal, this simple bread is great for sandwiches.

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.

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.

Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.

Gluten-free pancakes made with a blend of rice flour, soy flour, and cornmeal. A simple wheat-free breakfast batter you can stir together in minutes for a celiac-safe pancake stack with real flavor.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Fried cornmeal mush with tomato gravy, sliced from a chilled loaf and pan-fried until golden and crispy. A classic Southern breakfast served with maple syrup or savory tomato gravy.

This Colonial bread machine recipe features a rustic molasses, cornmeal, and bread flour blend. With a touch of butter and salt, it's perfect for breakfast or as a side for your meals.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Cornmeal muffins made with filbert flour and brown sugar substitute for a nutty, lightly sweet breakfast muffin baked in just 20 minutes.