Type what you have

Ingredients

• ✓ cornmeal
• ✓ cornmeal
• water
• bread flour
• active dry yeast
• white sugar
• olive oil
• salt

Instructions

1. 1 Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until yeast softens and forms a creamy mixture, about 40 minutes.
2. 2 Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add 2 cups bread flour to yeast mixture until the dough pulls together.
3. 3 Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into a large, lightly oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
4. 4 Turn dough out onto a lightly floured surface and roll into a 14-inch-wide rectangle. Starting from the long end, roll dough into a loaf, finishing seam-side down.
5. 5 Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.
7. 7 Cut a 1/2-inch deep slash down the center of the loaf.
8. 8 Bake in the preheated oven until the top is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

By John Mitzewich

Ingredients

• ✓ cornmeal
• self-rising flour
• sugar
• salt
• vegetable oil
• egg
• zucchini
• onion
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

• ✓ cornmeal
• ✓ cornmeal
• all-purpose flour
• baking powder
• salt
• buttermilk
• lard
• vegetable oil
• egg
• butter
• paprika
• kosher salt

Instructions

1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Ingredients

• ✓ cornmeal
• yeast
• all-purpose flour
• water
• beer
• salt
• all-purpose flour

Instructions

1. 1 Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
2. 2 Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
3. 3 Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
4. 4 Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Place a small loaf pan of warm water on a lower rack to humidify the oven.
7. 7 Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
8. 8 Transfer to a cooling rack. Let cool completely before slicing and serving.

By John Mitzewich

Ingredients

• ✓ cornmeal
• milk
• all-purpose flour
• baking powder
• kosher salt
• egg
• butter
• vegetable oil

Instructions

1. 1 Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
3. 3 Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
4. 4 Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

By mjgreenaway

Ingredients

• ✓ cornmeal
• bread flour
• whole wheat bread flour
• salt
• active dry yeast
• water
• olive oil

Instructions

1. 1 Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
2. 2 Punch dough down with a spatula and fold it over a few times.
3. 3 Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
4. 4 Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

By John Mitzewich

Ingredients

• ✓ cornmeal
• all-purpose flour
• milk
• banana
• white sugar
• vegetable oil
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

By Shaun Bowen

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan.
3. 3 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
4. 4 Add milk, vegetable oil, and egg; whisk until well combined.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
7. 7 Slice and enjoy!

By bluegirl

Ingredients

• ✓ cornmeal
• bread flour
• water
• sugar
• active dry yeast
• salt
• water
• egg white
• poppy seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place flour, water, 2 tablespoons sugar, yeast, and salt into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run 'Dough' cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Turn dough out onto a lightly floured surface: let rest for 10 to 15 minutes.
4. 4 Cut dough into nine equal pieces. Roll each piece into a small ball and flatten into a circle. Poke a hole in the middle of each circle with your thumb. Place back onto the floured surface. Cover dough with a cloth and let rest for 10 minutes.
5. 5 Meanwhile, bring 3 quarts water to a boil in a large pot. Sprinkle cornmeal onto an ungreased baking sheet.
6. 6 Stir 3 tablespoons sugar into boiling water. Transfer two bagels at a time to the boiling water, working in batches, turning halfway through, about 1 minute. Drain briefly on a clean towel. Arrange on the prepared baking sheet. Brush with egg white: sprinkle with poppy seeds.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Cristy Chu

Ingredients

• ✓ cornmeal
• cooking spray
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• honey
• egg
• buttermilk
• sweet corn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
2. 2 Mix flour, cornmeal, baking powder, and salt together in a bowl.
3. 3 Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

By Yoly

Ingredients

• ✓ cornmeal
• all-purpose flour
• water
• water
• olive oil
• salt
• olive oil
• crescenza-stracchino cheese
• olive oil
• sea salt

Instructions

1. 1 Place flour into work bowl of a large stand mixer; add both amounts of water, 1 tablespoon olive oil, and 3/4 teaspoon salt. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. Dough should be soft and elastic but not sticky.
2. 2 Turn dough out onto a work surface and form a ball. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.
3. 3 Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil; sprinkle with cornmeal. Dust a work surface lightly with flour.
4. 4 Move oven rack to center position. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Unwrap dough and cut into quarters. Pat each quarter out on the floured work surface to a roughly rectangular shape. Roll 1 piece of dough out to about 3/8 inch thick, retaining rough rectangle shape, until dough is about 6x8 inches. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan. Pull and stretch dough so it overlaps the edge of the pan by about 1/2 inch and fasten dough edges to sheet pan edges; dough will be thin and membrane-like.
6. 6 Drop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough.
7. 7 Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off. Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Press flatbread edges flat and roll slightly if desired to be sure the edges are fully sealed. Discard rolled-off dough edges.
8. 8 Pinch a small bit of the top dough between your thumb and forefinger and gently tear a small hole in the dough; repeat 2 or 3 more times to make a few tears in the top layer.
9. 9 Drizzle flatbread lightly with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon coarse sea salt.
10. 10 Bake in the preheated oven until flatbread has many browned, blistered spots on top, bread has inflated, and the top is crusty, 6 to 7 minutes. Repeat steps to make a second flatbread using second half of dough as before. Drizzle 2nd flatbread with remaining 2 teaspoons olive oil and 1/4 teaspoon coarse sea salt. Bake second bread as before. Cut in breads into quarters and serve warm.

By John Mitzewich

Ingredients

• ✓ cornmeal
• cranberry
• sugar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
2. 2 Toss cranberries with 1 tablespoon sugar in a bowl; set aside. Whisk flour, cornmeal, ½ cup sugar, baking powder, baking soda, and salt together in a separate bowl.
3. 3 Whisk milk, eggs, and melted butter together in a third bowl; stir into flour mixture just until batter moistened. Stir cranberries into batter; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until cornbread is golden brown, 18 to 20 minutes. Cool completely in the pan before cutting into squares.

By HollyBerrie

Ingredients

• ✓ cornmeal
• flaxseed meal
• water
• cooking spray
• all-purpose flour
• nutritional yeast
• white sugar
• baking powder
• salt
• black pepper
• almond milk
• vegetable oil
• jalapeno pepper

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Ingredients

• ✓ cornmeal
• water
• flour
• active dry yeast
• active dry yeast
• sugar
• water
• lard
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Combine 1/2 cup warm water, 1/2 cup flour, and 1/2 teaspoon yeast, in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Place 1 package yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive and bubbling on the surface. Add lard and salt to bowl, then add 1 cup of the flour. Mix until incorporated and dough forms a sticky ball. Add the starter. Add all but 1/2 cup of the remaining flour and mix to incorporate.
3. 3 Knead dough on a lightly floured work surface until it comes together in a firm ball, adding up to 1/2 cup of the remaining flour as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
4. 4 Place dough in a bowl and coat the surface with vegetable oil. Cover the bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
5. 5 Line two rimmed baking sheets with parchment paper and sprinkle with cornmeal.
6. 6 Transfer dough to a lightly floured surface. Lightly press dough into a rectangle with lightly floured hands. Divide dough in half and shape each half into a rectangle about 12 inches long and 1/2 inch thick. Starting at the long ends, tightly roll dough to form two skinny loaves. Slightly flatten the tops. Transfer loaves to a prepared baking sheet and dust with flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of loaves with a sharp knife or razor. Lightly mist loaves with water.
8. 8 Bake in the preheated oven, one pan on the lower rack and one on the higher rack, for 10 minutes. Switch pan positions and continue to bake until loaves are golden brown, 10 to 15 minutes longer.
9. 9 Transfer loaves to cooling rack and let cool to room temperature before slicing.

By John Mitzewich

Ingredients

• ✓ cornmeal
• sweetened condensed milk
• white sugar
• egg
• vanilla extract
• whole kernel corn
• cream-style corn
• butter
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 2-quart baking dish.
2. 2 Whisk sweetened condensed milk and sugar together in a large bowl. Whisk in eggs, and vanilla. Stir in whole kernel corn, cream-style corn, and butter.
3. 3 Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
4. 4 Pour batter into the prepared baking dish.
5. 5 Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

By thiswayhome

Ingredients

• ✓ cornmeal
• corn
• water
• white sugar
• margarine
• masa harina
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ cornmeal
• ground beef
• salt
• baking soda
• cream-style corn
• milk
• cheddar cheese
• onion
• jalapeno pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Ingredients

• ✓ cornmeal
• baking powder
• salt
• sour cream
• egg
• cream-style corn
• onion
• vegetable oil
• jalapeno pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large cast iron skillet.
2. 2 Whisk together cornmeal, baking powder, and salt in a large bowl. Beat in sour cream and eggs until thoroughly combined. Stir in cream-style corn, onion, vegetable oil, and jalapeño peppers until incorporated.
3. 3 Pour 1/2 of the batter into the prepared cast iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
4. 4 Bake in the preheated oven until set and cheese topping is melted and browned, about 45 minutes.

By MAIL8D

Ingredients

• ✓ cornmeal
• corn kernel
• habanero pepper
• egg
• water
• honey
• all-purpose flour
• butter
• salt
• baking powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Ingredients

• ✓ cornmeal
• butter
• masa harina
• water
• corn
• white sugar
• heavy cream
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Ingredients

• ✓ cornmeal
• butter
• sugar
• egg
• cream-style corn
• green chile pepper
• monterey jack cheese
• cheddar cheese
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat together butter and sugar in a large bowl.
3. 3 Beat in eggs one at a time.
4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Ingredients

• ✓ cornmeal
• egg
• buttermilk
• corn oil
• cheddar cheese
• cream-style corn
• onion
• jalapeno pepper
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or a cast iron skillet.
3. 3 Beat eggs in a small bowl; mix in buttermilk and corn oil. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños.
4. 4 Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl; stir in egg mixture until combined.
5. 5 Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.
6. 6 Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean, about 30 to 35 minutes.

By Lynn Gibson

Ingredients

• ✓ cornmeal
• all-purpose flour
• sugar
• baking powder
• milk
• vegetable oil
• egg
• mexican cheese blend
• refried bean
• mayonnaise
• blue cheese salad dressing
• turkey chili
• iceberg lettuce
• tomato
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Ingredients

• ✓ cornmeal
• butter
• ground beef
• onion
• corn
• tomato
• vegetable oil
• chili powder
• cumin
• milk
• egg
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
3. 3 Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

By Quinn Floch

Ingredients

• ✓ cornmeal
• tomatillo
• poblano pepper
• olive oil
• water
• olive oil
• chicken breast
• onion
• chicken broth
• serrano pepper
• garlic
• cumin
• chipotle chile powder
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
3. 3 Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
4. 4 Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
5. 5 Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
6. 6 Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

By Paul Lines

Ingredients

• ✓ cornmeal
• vegetable oil
• onion
• green bell pepper
• salt
• ground chuck
• garlic
• black bean
• pasilla chile cooking sauce
• tomato
• water
• salt
• corn kernel
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
3. 3 Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
4. 4 Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

By Deborah Norris

Ingredients

• ✓ cornmeal
• egg
• milk
• baking soda
• salt
• salsa
• mexican cheese blend
• corn
• black pepper
• salt
• cayenne pepper
• chili powder
• garlic
• ground beef
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
3. 3 Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
4. 4 Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
5. 5 Bake in the preheated oven until browned on top, about 30 minutes.

By OBSIDIAN1

Ingredients

• ✓ cornmeal
• lime
• cilantro
• hominy
• tomato
• chicken broth
• water
• coriander
• cumin
• serrano pepper
• garlic
• water
• onion
• canola oil
• black pepper
• salt
• pork loin

Instructions

1. 1 Season pork with salt and black pepper. Heat oil in a pot over medium-high heat. Add pork; cook and stir until browned, 5 to 10 minutes. Transfer pork to a plate.
2. 2 Reduce heat to medium-low. Add onion and 2 tablespoons water to the pot; cook and stir until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. Add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
3. 3 Stir in 2 cups water, chicken broth, and tomatoes. Whisk in cornmeal; bring to a simmer over high heat, stirring often. Add hominy and pork; season with salt and black pepper. Reduce heat to medium-low; cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. Stir in cilantro and lime juice.

By TJ Lombard

Ingredients

• ✓ cornmeal
• sour cream
• egg
• cheddar cheese
• salt
• sugar
• butter
• milk
• cheddar cheese
• black pepper
• red pepper flakes
• salt
• cumin
• garlic
• chili powder
• black olive
• corn
• tomato sauce
• tomato
• green bell pepper
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
4. 4 Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
5. 5 Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

By Aymee

Ingredients

• ✓ cornmeal
• baking powder
• salt

Instructions

1. 1 Mix cornmeal, baking powder, and salt together in a bowl until combined. Store in an air-tight container.

By Clemmie King