Cornmeal is nutritious, inexpensive, very versatile and can be used in many applications in recipes. From breading proteins and vegetables for frying to cookies and pie and all in between. I ...

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, ...

Baci di dama con farina di mais are these biscotti tradizionali italiani that feel kinda special but also really ...

Snacking cakes are meant to be enjoyed in pieces at a time. Leave them on the counter and take a piece to satisfy a craving. This scratch cake is easy enough for the novice cook and ...

These loaded cornmeal waffles are your next brunch showstopper, balancing savory, salty, and sweet flavors all in one dish. Fresh corn kernels and honey lend their sweetness to the waffles, while ...

Golden cornmeal takes center stage in this simple cake, which is stirred in a bowl with yogurt, buttermilk, the cornmeal, a little all-purpose flour, and plenty of orange rind and juice. It's baked in ...

Blue cornmeal makes a delicious, exotic cornbread. Ground from whole blue heritage flint corn, the variety is a gorgeous blue-purple color with a sweet, nutty corn flavor. It's also higher in protein ...

When it comes to home baking, there are two ingredients that pack a punch yet are often overlooked: quality stone-ground cornmeal and whole-fat buttermilk. I find people tend to stay away from recipes ...

Cook like Michael Mina by marrying sweetness, acidity, spice, and fat to craft dishes with complex simplicity.

Fried green tomatoes, a simple, seasonal pleasure, are a godsend to gardeners with too many late-season green orbs on the vine. They're golden and crisp and need a dipping sauce for ultimate pleasure.

With late spring grilling and picnic season upon us, menus are filled with food that can withstand the outdoor heat and feed a crowd. On some occasions, I have the luxury of time to plan a menu. On ...

It was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than Griffith Nicholas. To him, the two things were intertwined. “I was raised in the ...