corn meal

This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread-like consistency.

Cornbread & Sausage Stuffing

eggs

milk

yellow cornmeal

sugar

baking powder

salt

(1/2 cup) unsalted butter, melted

bulk pork sausage

yellow onions, diced

celery ribs, diced

garlic cloves, chopped

chicken broth

Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy. 

In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.

Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.

Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine. 

In another bowl, whisk the eggs. Add the milk, broth, and salt. 

Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray.

Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.

Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.

Make-Ahead Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven.

Sweet Cornbread Muffins

all-purpose flour

cornmeal

vegetable oil

egg, beaten

Preheat oven to 400° F.  Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl.  Add oil, egg, and milk. Stir just until lumps are gone.

Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.

This Northern-style cornbread is cakier than its Southern cousin. It's the perfect side to any Southwestern or BBQ dish.

Savory Cornbread with Cheddar & Thyme

yellow corn meal

thyme

corn kernels (no need to thaw;

Cheddar cheese

(1/2 cup) unsalted butter, melted and slightly cooled

Preheat the oven to 400°F. Spray a 9-inch square glass or metal baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.

In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.

Freezer-Friendly Instructions: The cornbread can be frozen in an airtight container or sealable plastic bag for up to 3 months. To reheat, just wrap in foil and warm it in a 350°F oven until hot.

Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.

Pumpernickel bread

(250 milliliters) warm water

tsp (1 sachet/7 grams) dried yeast

tbsp treacle

coffee

(150 grams) plain flour

(150 grams) rye flour

(50 grams) cornmeal (polenta)

(45 grams) burghul

cocoa powder

tsp caraway seeds

Cornmeal, extra, to sprinkle

This delicious vegan and oil-free cornbread is easy to make with always available ingredients and is the perfect recipe to pair with your favorite vegan chili or soup.

Tasty Vegan Cornbread [Oil-Free, WFPB]

cornflour

oat flour

water milk

applesauce

maple syrup

apple cider vinegar

baking soda

In a mediuim sized mixing bowl add in the corn flour, oat flour, baking soda, and salt. Stir together so that all of the dry ingredients are evenly combined. 

In another bowl mix together the remaining wet ingredients. 

Mix the wet and dry ingredients together so that there are no clumps of flour left hiding in the batter. 

Pour the batter into a baking dish. For a single batch, we like using our square glass pyrex or a glass pie dish. 

Bake at 385℉ for 30 to 40 minutes. Check at 30 minutes and if a toothpick or knife can be poked into the center of the cornbread and come out cleanly it is ready. If the toothpick still has some batter on it, place it back into the oven for an additional 5 to 10 minutes. 

https://www.youtube.com/watch?v=2YGOBwbQeMo

THE TASTIEST VEGAN CORNBREAD RECIPE!

Blueberry Cornbread ~ I've fallen hard for this berrylicious cornbread, it's moist and tender, with juicy berries exploding in every bite.  Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!

Blueberry Cornbread

unsalted butter (melted)

brown sugar (packed)

buttermilk

tsp baking soda

tsp salt

all purpose flour

blueberries

Preheat oven to 350F

Butter a 9 inch spring form pan.

Whisk the butter and sugar together until there are no lumps.  Then whisk in the eggs, one at a time, and then the buttermilk.

Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined.  Fold in the berries.

Turn the batter into the prepared pan and smooth out the top.  You can pop a few extra blueberries into the top of the batter if you like.

Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it.  You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly.  Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.

Cooked and then gently seared, this classic fried polenta recipe is a delicious side dish for any saucy meal and simple alternative to pasta or rice.

Easy Fried Polenta Recipe

water

olive oil

Combine all the ingredients in a large sauce pan. Slowly bring to a boil.

Once boiling, stir often for 4-5 minutes to keep the mixture from burning on the bottom. The polenta will thicken as you cook: you are aiming for a thick porridge consistency.

Pour the hot mixture into a large dish so that it is about 1 1/2 inches thick. Let cool completely to set (you can even leave this overnight in the fridge).

Once cooled and set, cut into small squares, about 2" across. Place into heated pan with 1 tsp of olive oil. Sear each side for 1-2 minutes, until slightly golden.

Learn how to make real Texas chili! Hearty and warm bowls of Texas-style chili loaded with spices and made with chunks of beef! This chili recipe will warm you from your fingers to your toes!

Rancher's Texas Chili Recipe (Chili con Carne)

EACH: ancho chili powder AND cornmeal

EACH: chipotle chili powder, ground cumin, cocoa powder AND smoked paprika

coriander AND Mexican oregano

EACH: oil AND Worcestershire sauce

onion,

poblano peppers, diced (or bell peppers)

minced

garlic,

brown sugar

beef broth*

(14-ounce can) tomato sauce

(14-ounce) cans rinsed/drained pinto beans (OPTIONAL)

PASTE: Combine the ingredients for the paste in...

PASTE: Combine the ingredients for the paste in a small bowl and slowly stir in 1/2 cup of hot water. Mix and set this aside for now.

SEAR THE MEAT: Season the meat with a...

SEAR THE MEAT: Season the meat with a generous pinch of salt and pepper. Heat a large chili pot over medium-high heat. Add 1 tablespoon of oil to the pot and add a few pieces of meat at a time. Sear the meat on all sides, about 2-3 minutes and remove it to a plate. Repeat the process until all the meat is seared. You may need a little more oil than what's listed just depends on how well marbled the meat is.

CHILI: If you need it, add another drizzle...

CHILI: If you need it, add another drizzle of oil to the pan along with the chopped onions and the poblanos. Use a wooden spoon to help scrape any brown bits left behind by the meat and cook for 5 minutes. Then, add the garlic and jalapeños and continue to cook for another 1-2 minutes or until fragrant. Add the prepared chili paste to the pot and stir it in so that it coats everything nicely. Allow the paste to cook for 1 minute before adding the brown sugar, Worcestershire, beef broth, tomato sauce, 1 cup water and ½ teaspoon salt. Use the wooden spoon to scrape the bottom so that none of the chili paste is sticking.

COOK: Add the seared meat and allow the chili...

COOK: Add the seared meat and allow the chili to come to a boil before lowering the heat to low and allowing it to cook for 2 ½ - 3 ½ hours. Set aside 1 cup of water and add in a ¼ cup every time you stir the chili if it's thickened. Stir the chili every 30-45 minutes to make sure it's not sticking. You may not need all of the water if you're going bean-free, with beans you generally need a little more. I like to add the beans around the 2-hour mark so that they have a chance to cook for at least half an hour before serving. Serve topped with all your favorite chili toppings!

Corn bread loaf, the way you would find it in a French bakery.

Corn Bread Loaf - The French Way

+ 1 tbsp corn flour (50 g)

¼ tsp salt (1 g)

+ 1 tsp water (70 ml)

bread flour (250 g)

salt (5 g)

½ tsp instant dry yeast (2 g)

+ 2 tbsp water (150 ml)

In a small bowl, put together the corn flour and the salt. Bring the water to a boil and stir it in the corn flour. Refrigerate while you make the dough.

In the bowl of your stand mixer, put the flour, salt, yeast and water. Mix on first speed with the hook for 4 minutes and on second speed for 6 minutes. Add the cornflour mix to the dough and knead by hand until incorporated - I tried with my stand mixer but the hook couldn&#039;t work the dough properly.The dough is going to be sticky which is completely normal.Leave at room temperature, covered, for an hour. You can also put it in the fridge for 10 hours.

Shape as a ball to give it a bit of strength and let rest for 10 minutes, covered with a plastic.Prepare one dish with water, another one with cornmeal and grease the loaf pan.Shape the dough as a bread loaf, dip the top part in the water and in the cornmeal.Slice with a blade or a serrated knife and place in the loaf pan. Cover and proof for one hour.

Halfway through proofing, preheat the oven to 480°F - 250°C and place a tray in the oven, on the bottom rack.

When the bread is proofed, put in the oven, throw a small glass of water on the bottom tray to create some humidity and bake for 16 minutes. Remove the bread from the pan and finish baking for 10 more minutes on the rack to dry it out. If the bread is getting to dark, put a parchment paper sheet on top.Allow to cool down completely on a rack before cutting.

Top 9 corn meal recipes from across the web

The most viewed corn meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cornbread & Sausage Stuffing

Sweet Cornbread Muffins

Savory Cornbread with Cheddar & Thy...

Pumpernickel bread

Tasty Vegan Cornbread [Oil-Free, WF...

Blueberry Cornbread

Easy Fried Polenta Recipe

Rancher's Texas Chili Recipe (Chili...

Corn Bread Loaf - The French Way

Top 9 corn meal recipes from across the web

The most viewed corn meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread & Sausage Stuffing

Sweet Cornbread Muffins

Savory Cornbread with Cheddar & Thy...

Pumpernickel bread

Tasty Vegan Cornbread [Oil-Free, WF...

Blueberry Cornbread

Easy Fried Polenta Recipe

Rancher's Texas Chili Recipe (Chili...

Corn Bread Loaf - The French Way

The most viewed corn meal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine