Cornmeal

Ideal for fresh blueberries in the summer or frozen blueberries all year long, this fruit-studded coffee cake is a winner any time you make it.

The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.

Experience the joy of warm, cheesy cornbread with caramelly bursts of corn kernels.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

Featuring cornmeal and fresh corn kernels.

So many types of cornmeal, so many opportunities to experiment.

Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.

This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.

Buttermilk-soaked catfish gets superlatively crispy thanks to a rice-flour dredge, a tasty nod to both Juneteenth and Black fish-fry food traditions.

This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.

This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.

Enjoy the best of both worlds with this savory mash-up that plays well as a side on the holiday table—or as the star that it is.

These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.

This highly portable cornbread filled with salty, creamy feta is an ideal companion to any BBQ, potluck, picnic, or other summertime gathering.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.