Author: Kristine Kidd
Author: Caroline Belk
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Author: Emily Luchetti
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad is just the refreshing crunchy side to turn it...
Author: Anna Stockwell
Author: Rick Tramonto
Author: Rochelle Palermo
Author: Sondra Wilson
Author: Bruce Weinstein
Bob's Red Mill makes a coarse cornmeal that's perfect for these, but don't stress if you can't find it. A finer grind will just have less crunch.
Author: Barrel & Ashes, Studio City, CA
Author: Chris Styler
Author: Tom Douglas
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
In this brunch recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.
Author: Todd Richards
Author: Maria Speck
Author: Karen DeMasco
Author: Brandon Wicks
Author: Karen Busen
Author: Elizabeth McKeon
This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.
Author: Michelle Rousseau
The short crust base has a pleasant grittiness thanks to the addition of cornmeal, which loves to be partnered with lime. Serve these in a single layer, even right out of the pan, to preserve the shiny...
Author: Susan Spungen