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Entries tagged with 'Cornmeal'

Upside-Down Skillet Corn Cake From 'Sweet & Vicious'

Serious Eats Emma Kobolakis 2 comments

Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor. More

Olive Oil Cake with Roasted Grapes & Chocolate Ganache

Serious Eats Carrie Vasios Mullins 4 comments

This elegant dessert marries three components: a moist olive oil cake made with cornmeal and flavored with orange, sweet olive oil-roasted grapes, and a thin coating of bittersweet chocolate ganache. More

Honey Corn Muffins

Serious Eats Yvonne Ruperti 10 comments

Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins More

Basil Cornmeal Sandwich Cookies with Apricot Filling

Serious Eats Carrie Vasios Mullins 7 comments

In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam. More

Gluten-Free Cornmeal Cake

Serious Eats Elizabeth Barbone 5 comments

Lighter than a pound cake, this gluten-free, dairy-free cornmeal cake goes well with just about anything. More

Alexandra Guarnaschelli's Indian Pudding

Serious Eats Emma Kobolakis 9 comments

Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom. More

Cornmeal Cherry Biscotti

Serious Eats Carrie Vasios Mullins Post a comment

Cornmeal adds crunch to these cherry biscotti. More

Sausage, Jalapeño, and Cheddar Spoonbread

Serious Eats Sydney Oland 5 comments

If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread. More

DIY Cornmeal Cornbread

Serious Eats Molly Sheridan 2 comments

There is perhaps no recipe I've investigated that is as simple and yet as fraught with passionate argument regarding the "correct" way to make it as cornbread. Adding to this battle is not my purpose here. More

Lemon Polenta Cookies

Serious Eats Carrie Vasios Mullins 6 comments

Sweet cornmeal cookies with a ton of bright lemon flavor. More

Best Shortbread in the World

Serious Eats Lauren Weisenthal 2 comments

This recipe is adapted from one by Jamie Oliver, from his book Cook with Jamie. It's a little less dainty than some other versions of shortbread, made extra crumbly by the addition of cornstarch and semolina flour. It's perfect on it's own, or served with berries, sorbet, or ice cream. More

Fruit-Studded Polenta Shortcake

Serious Eats María del Mar Sacasa Post a comment

This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan. More

Cook the Book: Tomato Cobbler

Serious Eats Caroline Russock 5 comments

Baking just about anything in a cast iron skillet is bound to be pretty great and this Tomato Cobbler from Lisa Fain's The Homesick Texan Cookbook is no exception. Taking inspiration from those great summer fruit cobblers, Fain wondered why she couldn't apply the same technique to a savory side—and so this fantastic summer cobbler was born. More

Bread Baking: Corn and Cheddar Muffins

Serious Eats dbcurrie 6 comments

Ah, summer. The heat doesn't stop me from baking, but it does make me think about seasonal ingredients. The farmers' market is bursting with fresh produce but it's hard to translate some of them into bread. What about corn, you say? Throw some fresh corn along with the cornmeal into the muffin batter. More

Cook the Book: Arepas de Queso

Serious Eats Caroline Russock 14 comments

These Arepas de Queso from Food Trucks by Heather Shouse are a top seller after last call. Little cornmeal cakes kneaded with shredded mozzarella and griddled in plenty of margarine (yes, margarine) are topped with squeaky curds of queso blanco. The magic of these Colombian arepas comes from the cheese that's incorporated into the dough making for sweet-salty little cakes with mild mozzarella. More

Southern Foodways' Mississippi Delta Hot Tamales

Serious Eats Caroline Russock 6 comments

Among the more curious dishes in The Southern Foodways Alliance Community Cookbook are these Mississippi Delta Hot Tamales. Tamales are traditionally Mexican and the tale of how they made their way into the canon of Southern cooking more than a century ago is a truly American one. There are many takes on the story, but they all have something to do with Mexican laborers migrating north from Texas to pick cotton. There they shared their corn husk-wrapped snacks with African-American laborers and the tradition of the Mississippi Delta tamale was born. More

Sunday Brunch: Cornmeal Pancakes with Honey, Salt and Cracked Black Pepper

Serious Eats Sydney Oland 6 comments

Cornmeal is a wonderful, versatile ingredient that can be made into both sweet and savory creations. These pancakes take advantage of that versatility, making a dish both sweet and savory and allowing the cornmeal to be the standout ingredient of the dish. More

Cook the Book: Cornmeal Biscuits with Honey Butter

Serious Eats Caroline Russock 4 comments

These Cornmeal Biscuits with Honey Butter from Eric Ripert's Avec Eric are a biscuit-cornbread hybrid and just the kind of Thanksgiving bread that's quick enough to be totally doable. The dough comes out of the food processor moist enough to shape but thankfully not at all sticky. They're simple to roll out and shape, and out of the oven in a little over 10 minutes. They are light and fluffy with a great cornmeal crunch, and when spread with the sweet-salty honey butter, totally irresistible. More

Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Serious Eats Lucy Baker 3 comments

The cornmeal in these biscotti makes them extra crunchy and gives them a slightly nutty, toasty flavor. They are an ideal Thanksgiving pre-dessert. One piece pairs perfectly with those last sips of wine, without spoiling your appetite for pie. They... More

Cornmeal, Goat Cheese and Muscadine Pizza

Serious Eats therealchiffonade 2 comments

Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do.... More

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