Cornmeal recipe collection

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Hearty ground turkey simmered with sage, garlic, and tomato sauce, topped with rustic rosemary cornmeal dumplings. A cozy one-skillet casserole ready in 40 minutes that's pure comfort food for busy weeknights.

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

Southern cheese spoon bread with cornmeal, cheddar, and fluffy beaten egg whites. A custardy, souffle-like side dish spooned straight from the casserole.

Cheesy grits Florentine with creamy spinach, sharp cheddar, sour cream, and crumbled bacon. A Southern-meets-Italian side dish with nutmeg-warmed greens folded through quick grits.

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.

Hearty crockpot chili loaded with homemade beef meatballs, kidney beans, tomatoes, and fluffy cornmeal dumplings cooked right on top for stick-to-your-ribs comfort.

Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that's easier than it looks.

Hearty pork and beef chili simmered low with cocoa powder, cinnamon, cumin, and chili powder for deep, earthy heat. Pinto beans and cornmeal thicken the pot. Serve with sour cream, Parmesan, and chopped onions for a bold weeknight dinner.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

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.