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.
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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.
Honey is the perfect mildly sweet flavoring to these earthy, moist corn muffins
In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.
Lighter than a pound cake, this gluten-free, dairy-free cornmeal cake goes well with just about anything.
Described as a "bowl of comfort", this cornmeal-based, molasses-sweetened, spiced soft bready pudding bridges the gap between sunshine and gloom.
Cornmeal adds crunch to these cherry biscotti.
If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread.
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.
Sweet cornmeal cookies with a ton of bright lemon flavor.
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.
This recipe is adapted from Essentials of Classic Italian Cooking by Marcella Hazan.
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.
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.
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.
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.
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.
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.
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...
Note: Muscadines are a variety of red grape from the Southeastern United States. If unavailable, any red grape variety will do....