Cornmeal breakfast recipes

These have a great texture and are not as filling and heavy as ordinary pancakes.

Cornmeal pancakes with melted lard, plenty of baking powder, and a tender, slightly grainy crumb. A 15-minute breakfast pancake with old-fashioned corn flavor and crispy edges.

These cornbread muffins are ideal food accompanied with soup, stew or simply spread some butter on it and pop into your mouth. You will enjoy and love these yummy muffins at any way.

Cornmeal pancakes for two: half cornmeal, half flour, with instant powdered milk built into the dry mix. A small-batch breakfast that uses pantry staples and skips fresh dairy.

Cornmeal waffles combine yellow cornmeal with flour for crispy-edged, golden waffles with a hint of corn sweetness. Old-fashioned breakfast served with honey or maple syrup.

So good, made these cheddar-onion corn muffins with mostly whole wheat flour and olive oil. Boy. oh boy, weren't they delicious! See the linked recipe below for the healthier version.

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

These scrumptious pancakes are made with rolled oats, cornmeal and buttermilk.

Cornmeal waffles fold beaten egg whites into a yellow cornmeal batter for crisp-edged, tender-centered Southern-style waffles. A 20-minute breakfast that holds up to maple syrup, butter, or fresh fruit.

Whole-wheat grape juice muffins with blue cornmeal, yogurt, and a pinch of nutmeg. Naturally sweetened with concord grape juice, no refined sugar. A wholesome lunchbox snack.

So moist and delicious. These muffins are one of our favorites for breakfast or snack.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn't last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)