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The best cornmeal recipes - 4 recipes

Cornmeal is a coarse flour made from dried corn. It is the perfect substitution while maintaining a gluten-free diet. Use cornmeal in breads and muffins when baking. Use cornmeal for your breakfast pancakes. Cornmeal can also be used as a batter, especially popular in southern style cooking for frying catfish, okra or shrimp. Cornmeal is the base for classic polenta, which can accompany any protein of your choice. You can even make a soup heartier by thickening it with corn meal. For a sweet or savory dishes corn meal is a welcome addition with flavor and beauty with it's bright yellow color.
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Top rated Cornmeal recipes

By

Cornmeal and Ricotta waffles are a special treat

  • 1-1/2 cups ricotta cheese (12 ounces)
  • 2 cups milk
  • 6 large eggs, separated
  • 1/2 cup sugar
  • 2 cups cake flour
  • 1/2 cup fine yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, melted, plus more for serving
  • Pure maple syrup, for serving
  • Crisp bacon strips, for serving
4.5/5 (26 Votes)

By

I haven't made pancakes from a boxed mix in years, because scratch pancakes aren't all that difficult to make

  • RASPBERRY COMPOTE:
  • 1 pint fresh raspberries (frozen works too, no need to thaw)
  • 1/2 cup sugar
  • 1 tablespoon clearjel*
  • 1 tablespoon fresh lemon juice
  • PANCAKES:
  • 1 1/2 cups heaping cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups whole milk, plus more if needed for thinning
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla
  • 2 large eggs
  • 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
  • Pats of butter, for serving
  • Maple syrup, for serving, optional
  • NOTE: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake.
4.6/5 (10 Votes)

By

Remove skin from chicken. Trim fat

  • 2 1/4 pounds bone-in chicken breast halves, thighs or drumsticks
  • 1/2 cup buttermilk
  • 1 tablespooon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt, divided
  • 1/3 cup whole-wheat flour
  • 3 tablespoons yellow cornmeal, preferably stone-ground
  • 1 1/2 teaspoons paprika
  • 1 teaspoon baking powder
  • 1/8 teaspoon pepper
4/5 (1 Votes)

By

In a Dutch oven or large sauce pot, heat 1 tablespoon oil over medium-high heat

  • For Dumplings:
  • 2 tablespoons olive oil
  • 6 large skinless boneless chicken thighs, trimmed and cut into 2-inch pieces
  • 1/2 teaspoon salt
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 3 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 1 1/2 cups frozen peas
  • 1 tablespoon chopped fresh thyme
  • 1 cup all-purpose baking mix (like Bisquick)
  • 1/2 cup cornmeal
  • 2/3 cup buttermilk
1/5 (1 Votes)

Any burning questions? Our chefs answer!

Old-Fashioned Chicken and Cornmeal Dumplings Cornmeal and Ricotta Waffles