Blue Cornmeal Pancakes
This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.
Cornmeal Cookies I
This is an old recipe of my grandmother's. These crunchy cookies are guaranteed to please.
Crispy Cornmeal Drop Doughnuts
These are my rendition of a sweet hush puppy. They are quick and easy to make and are great for breakfast or with coffee. I like them plain, but they are yummy rolled in cinnamon and sugar, too.
Cheesy Baked Grits
I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.
This is a basic coating for fried fish. You can substitute any type of fish you like.
How to Make Perfect Polenta
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Golden Sweet Cornbread
This mom's family-favorite recipe for golden sweet cornbread results in perfect texture and flavor that complements any dish.
Grandmother's Buttermilk Cornbread
Grandma's recipe for a sweet, moist cornbread sure to become your favorite!
Sweet Cornbread Cake
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.