Author: Fredéric Morin
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly...
I love the floral notes that fresh masa adds to these rich corn pancakes. You can also make them with masa harina for breakfast or brunch.
Author: Alan Delgado
Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.
Author: Anna Stockwell
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk...
Author: Sarah Jampel
This recipe can be prepared in 45 minutes or less.
Cornmeal adds extra crunch to these bacon-studded buttermilk waffles.
A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Author: Jesse Tyler Ferguson
Author: James Beard
Author: Edna Lewis
Author: Lillian Chou
Author: Joey Campanaro
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
Author: Stephan Pyles
These English muffins are cooked entirely on the stovetop rather than baked. It's helpful to have a griddle for cooking all the muffins simultaneously, but it's also very doable in batches in a cast-iron...
Author: Claire Saffitz
Author: Jacques Pépin
Author: Robb Walsh
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Melissa Roberts
Author: Molly Stevens
Author: Georgia Downard
Author: Debi Mazar
Author: James Beard
Author: Allison Kave
The name for this time-honored dessert probably is derived from the fact that it was prepared with cornmeal, which the early American settlers strongly associated with the Indians. Similar in texture to...
Author: Lori Longbotham
Author: Andrea Albin
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
Author: Susan Reid
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu