10,000 oat bran recipes

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

Bread machine loaf that captures the buttery, sweet, tangy soul of a corn fritter. Whole corn kernels, sour cream, honey, and chives baked into a soft, golden crumb.

Individual baked corn custards with green onions and a crispy Parmesan breadcrumb topping. Scaled for two, low-calorie, and elegant enough for a dinner party side.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Cheddar and corn-studded bread with chopped hot chilies and yellow cornmeal, mixed in the bread machine and baked into two golden loaves. Savory, spicy, and irresistible.

Traditional Cornish saffron cake with real saffron threads, lard, butter, and currants baked in loaf pans. A golden, fragrant British yeasted fruit bread that's worth the overnight wait.

The famous Cornell bread machine recipe with soy flour, wheat germ, and dry milk for extra protein and nutrition. A soft, honey-sweetened white loaf boosted with wholesome ingredients.

Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.

Hearty ground beef and cheddar layered between creamy cornbread made with real creamed corn. A rustic, filling one-dish dinner that's ready in about an hour with minimal prep.

A 5-ingredient cornmeal Sally Lunn bread made with buttermilk and sour cream, baked in a pie plate until golden. Tender, tangy, and impossibly easy Southern quick bread.

Sweet red bell peppers stuffed with fresh corn, tomatoes, celery, onion, and bread crumbs, topped with melted Swiss cheese. A meatless stuffed pepper that celebrates summer produce.

Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.

Creamy homemade cornstarch pudding from scratch with butter and vanilla. Includes variations for chocolate, banana, and butterscotch pudding. One base recipe, four desserts.

Chicken breast and Italian turkey sausage skillet with red and green peppers, mushrooms, and stewed tomatoes. A colorful, lean one-pan dinner ready in 40 minutes.

A hearty free-form meatloaf packed with sauteed mushrooms, carrots, celery, and onions, seasoned with fines herbes and soy sauce. Baked crusty-brown on a sheet pan. Serves 4 to 6.