Lightly sweetened with maple syrup, this recipe for cornmeal pancakes combines equal parts all-purpose flour with finely ground cornmeal to produce fluffy, tender pancakes with a delicate exterior crunch.
Cornmeal is not only the essential ingredient in cornbread and polenta recipes, it makes a great crunchy coating for fish, chicken, fried tomatoes and more.
Creamy polenta is a fantastic side dish to serve in place of pasta or potatoes and we’ve perfected two delicious versions of our basic polenta recipe – one for the stovetop, another for the pressure cooker.
Served with a spicy Creole-style tomato sauce, these easy-to-make catfish fillets are tender and moist and have a crunchy cornmeal coating.
Topped with a creamy, Southern-style tomato gravy, these cornmeal-crusted chicken breasts are shallow-fried until tender and juicy with crisp, golden coating.
Golden, cornmeal-crusted fried green tomatoes make a delicious side dish to serve with simple main dishes like pork chops or oven-fried chicken.
A delicious, easy-to-make recipe for corn bread stuffing flavored with smoky, thick-cut bacon, onion, celery, garlic and fresh thyme.
Ripe tomatoes coated with seasoned flour and cornmeal and shallow fried until lightly crisped are a fabulous way to use fresh, in-season tomatoes.
These crisp, crunchy salmon croquettes are made with cornmeal, scallions and parsley and served with a delicious, spicy rémoulade sauce.