Corn/3 recipes

Sweet oatmeal pie combines honey and dark corn syrup with cinnamon. Quick oats rise during baking to form a signature chewy crust on top.

Chocolate chip walnut pie with a gooey corn syrup and egg filling loaded with semi-sweet chocolate and walnuts. Like pecan pie's chocolate-studded cousin, baked low and slow.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

A wonderful winter recipe, this recipe can be made vegan or with meat. Either way, it’s packed with healthy fiber and low fat protein. High fiber meals help to lower cholesterol and blood pressure, as well as protect us from various types of cancers.

Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.

Cream of green chile soup with potatoes, Monterey Jack cheese, and crispy corn tortilla strips. A rich, cumin-spiced bowl straight from New Mexico's kitchen.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Blue cornmeal crepes made with eggs, milk, and clarified butter for a thin, tender wrapper with earthy corn flavor. Fill with salsa, crabmeat, or your favorite stuffing.

A from-scratch double-crust chicken pot pie packed with potatoes, peas, corn, and carrots in a light thyme-scented milk gravy. No canned soup, just real chicken and garden vegetables under a flaky golden crust.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Healthy meat loaf packed with sauteed cabbage, shredded carrots, and potatoes mixed into lean ground beef with whole wheat bread crumbs. More vegetable than meat, baked covered then uncovered for a golden crust.

Hearty vegetable stew piles soaked pinto beans, corn noodles, carrots, broccoli, peas, corn, and green beans into a tomato-sauce broth. A vegan, freezer-friendly stew with five-vegetable depth.

Baked chocolate souffle for two with cinnamon whipped cream and a warm fudge mocha sauce. A date-night dessert made with both semisweet and unsweetened chocolate.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.