Corn meal recipes

Microwave polenta made with just cornmeal, water, olive oil, and salt in 10 minutes. No stirring for 40 minutes at the stove. Creamy results, zero fuss.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

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.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Low-fat cornbread made with applesauce instead of butter and egg whites in place of whole eggs. The preheated pan trick delivers a golden, crispy bottom crust every time.

Southern buttermilk hushpuppies with self-rising cornmeal, onion, and egg, deep fried until crispy and golden. A simple six-ingredient recipe that floats to the top when they're done.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Hush puppies are deep-fried cornmeal fritters with chopped onion and a touch of sugar. A Southern fish fry classic with crisp golden shells and tender corny middles.

Homemade crispy breadsticks made with quick bread mix and cornmeal, rolled in sesame or poppy seeds. Snappy, golden, and ready in 40 minutes with just 5 ingredients.

Buttermilk jalapeno cornbread with white and yellow cornmeal, diced tomatoes with green chiles, and fresh jalapeno. Southwestern twist on Southern classic.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Microwave corn muffins ready in under 2 minutes from a small batch of cornmeal, flour, milk, and egg. A quick small-batch corn muffin recipe perfect for chili night without firing up the oven.