Corn flour recipes

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Stuffed beef round steak rolled with cheddar, corn, olives, and green pepper, then braised in a sweet-tangy homemade BBQ sauce with cumin and chili. A showstopper dinner that feeds six.

Savory beef pie in a bacon dripping crust with ground beef, corn, green chiles, cheddar, and a chili-oregano spiced filling. A Southwestern meat pie with a cheesy, bubbly topping.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Build-your-own chicken tacos with a slow-caramelized garlic and onion base, serrano chiles, dual paprikas, and toasted cumin. Simmered chicken filling served with radishes, pinto beans, sour cream, and cilantro for a generous taco-night spread.