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Ingredients

• ✓ cornmeal
• milk
• shortening
• white sugar
• cake flour
• baking powder
• salt
• egg
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. 2 Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. 3 Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. 4 Bake for 40 to 45 minutes. Serve hot, with maple syrup.

By Carol

Ingredients

• ✓ cornmeal
• butter
• white sugar
• vanilla extract
• egg
• evaporated milk
• white vinegar
• pie shell

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk melted, cooled butter, sugar, and vanilla together in a large bowl until smooth. Beat in eggs, one at a time, then stir in evaporated milk, cornmeal, and vinegar until the filling is fully blended and smooth.
3. 3 Pour filling into parbaked pie shell and place on a baking sheet.
4. 4 Bake until the center is set and the top is golden brown, 40 to 50 minutes. If the edges of the crust start to brown too quickly, cover with foil or a pie shield. Let pie cool completely on a wire rack before slicing.

By T Knecht

Ingredients

• ✓ cornmeal
• pie shell
• white sugar
• butter
• egg
• milk
• flour
• lemon juice
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar and butter together in a large mixing bowl until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon zest. Mix until smooth. Pour mixture into prepared pastry crust.
3. 3 Bake pie in the preheated oven until center is set, about 40 minutes.

By Carolyn

Ingredients

• ✓ cornmeal
• milk
• maple syrup
• brown sugar
• molasses
• egg
• butter
• salt
• ginger
• cinnamon
• milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish.
2. 2 Pour 4 cups hot milk in the top of a double boiler over simmering water. Slowly stir in cornmeal; cook until thickened, about 20 minutes, stirring occasionally.
3. 3 Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl; stir into cornmeal mixture until thoroughly combined. Pour into the prepared baking dish. Pour 1/2 cup cold milk over top of pudding.
4. 4 Bake until set but still slightly quivery on top, about 2 hours. Let stand before serving, 30 minutes.

By NB Roy

Ingredients

• ✓ cornmeal
• egg
• sugar
• milk
• buttermilk
• butter
• all-purpose flour
• baking powder
• salt
• baking soda
• blueberry

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
2. 2 Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together.
3. 3 Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl.
4. 4 Stir into the wet ingredients. Fold in blueberries.
5. 5 Transfer batter to the prepared baking dish.
6. 6 Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cornmeal
• cooking spray
• masa harina
• all-purpose flour
• cream of tartar
• salt
• brown sugar
• butter
• egg
• milk
• blueberry
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
2. 2 Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
3. 3 Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
4. 4 Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
5. 5 Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ cornmeal
• all-purpose flour
• salt
• butter
• ice water
• blueberry
• white sugar
• lemon juice
• lemon zest
• cornstarch
• egg
• water
• demerara sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. .
3. 3 Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together
4. 4 Turn dough onto a work surface and bring together with your hands; press into a disk of dough. Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat. Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
6. 6 Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
7. 7 Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
8. 8 Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
9. 9 Bake in the center of the preheated oven until golden, about 45 minutes.
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cornmeal
• cooking spray
• all-purpose flour
• nutmeg
• allspice
• walnut
• buttermilk
• baking soda
• avocado
• butter
• sugar
• egg
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
2. 2 Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
3. 3 Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
4. 4 Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
5. 5 Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
6. 6 Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
7. 7 Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
8. 8 Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.

By jmd5102

Ingredients

• ✓ cornmeal
• pie crust
• sugar
• brown sugar
• all-purpose flour
• cocoa powder
• salt
• egg
• buttermilk
• butter
• whiskey
• vanilla bean paste
• almond

Instructions

1. 1 Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl.
4. 4 Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust.
5. 5 Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.

By Sandra Garth

Ingredients

• ✓ cornmeal
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• vanilla extract
• cranberry
• brown sugar
• water
• butter
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Make cookies: Beat together butter and sugar in a large bowl with an electric mixer until creamy. Beat in egg until well combined.
3. 3 Whisk together flour, cornmeal, baking powder, and salt in a medium bowl.
4. 4 Gradually add flour mixture to butter mixture; stir until incorporated. Beat vanilla into butter mixture.
5. 5 Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
7. 7 Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops.
8. 8 Place cookie bottoms and tops 1-inch apart on the prepared baking sheets.
9. 9 Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool completely.
10. 10 Make filling: Stir together cranberries, brown sugar, and water in a small saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
11. 11 Spread a small amount of filling onto one side of the bottom half of a cookie.
12. 12 Place the top half of the cookie on top of filling. Repeat assembly process with remaining cookies and filling.

By larkspur

Ingredients

• ✓ cornmeal
• parchment paper
• granulated sugar
• butter
• vanilla
• baking powder
• salt
• egg
• egg white
• apricot
• pistachio nut
• all-purpose flour
• bittersweet chocolate
• shortening

Instructions

1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Ingredients

• ✓ cornmeal
• active dry yeast
• water
• pumpkin
• brown sugar
• cinnamon
• salt
• nutmeg
• allspice
• clove
• all-purpose flour
• water
• sugar
• cooking spray

Instructions

1. 1 Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
2. 2 Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
3. 3 Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
5. 5 Bake in the preheated oven until cooked through, 25 to 30 minutes.

By Sadie

Ingredients

• ✓ cornmeal
• cane sugar
• milk
• buttermilk
• butter
• baking powder
• all-purpose flour
• cinnamon
• nutmeg
• vanilla powder
• lemon zest
• lemon juice
• cornstarch
• sugar
• brown sugar
• fuyu persimmon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch square baking dish with 1 tablespoon butter; set aside.
2. 2 Place persimmon chunks in a large mixing bowl; sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until well combined; set aside.
3. 3 Combine flour, cornmeal, and baking powder in a mixing bowl. Cut in 1/2 cup butter until mixture resembles small pebbles. Slowly add buttermilk, little by little, mixing with your hands until forms a ball; turn dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
4. 4 Pour persimmon mixture and all juices into the prepared baking dish. Tear off pieces of dough; lay them, like patchwork, on top of persimmons, allowing a bit of space between dough pieces so juices can bubble up around dough.
5. 5 Brush dough pieces with milk; sprinkle with cane sugar.
6. 6 Bake in the preheated oven until persimmons are bubbling and biscuit topping is browned, about 40 minutes. Cool before serving.

By Buckwheat Queen

Ingredients

• ✓ cornmeal
• egg
• white sugar
• butter
• milk
• lemon
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
3. 3 Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

By Victor

Ingredients

• ✓ cornmeal
• white sugar
• all-purpose flour
• salt
• egg
• vanilla extract
• butter
• coconut
• pineapple
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.)
2. 2 In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
3. 3 Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

By babyface

Ingredients

• ✓ cornmeal
• butter
• sugar
• egg
• all-purpose flour
• baking soda
• lime
• coconut
• salt
• rum

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
2. 2 Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
3. 3 Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

By Milly Suazo-Martinez

Ingredients

• ✓ cornmeal
• shortening
• white sugar
• egg
• vanilla extract
• butter flavored extract
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
2. 2 Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

By Elaine Ogden

Ingredients

• ✓ cornmeal
• pie crust
• butter
• margarine
• white sugar
• egg
• white vinegar
• maple extract
• pecan

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
2. 2 In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
3. 3 Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

By David Robinson

Ingredients

• ✓ cornmeal
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• sour cream
• vanilla extract
• butter
• brown sugar
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
3. 3 Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.
4. 4 Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.
5. 5 Divide cornmeal batter between the pans; place each on a sheet pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
7. 7 Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.

By Vista Verde Ranch

Ingredients

• ✓ cornmeal
• white sugar
• egg
• butter
• flour
• vanilla extract
• pineapple
• pecan
• coconut
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar, eggs, butter, cornmeal, flour, and vanilla extract together in a large bowl until smooth; add pineapple, pecans, and coconut and stir. Pour the filling into the prepared pie crust.
3. 3 Bake in preheated oven until the center of the pie is nearly set, 50 to 60 minutes.

By LEABRAUN

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• sweetened condensed milk
• milk
• canola oil
• vanilla extract
• blueberry
• raspberry
• strawberry
• blackberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking dish.
2. 2 Stir the cornmeal, flour, sugar, baking powder, and salt together in a mixing bowl. Combine the eggs, condensed milk, milk, oil, and vanilla in a second mixing bowl. Add egg mixture to the cornmeal mixture all at once and beat until well blended, about 2 minutes. Spread berries over the bottom of prepared dish. Spoon batter evenly over the berries to completely cover.
3. 3 Bake in preheated oven until top is golden brown, about 45 minutes.

By DAL

Ingredients

• ✓ cornmeal
• butter
• sugar
• egg yolk
• vanilla extract
• orange extract
• orange zest
• all-purpose flour
• salt
• granulated sugar
• nutmeg

Instructions

1. 1 in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

By Bev Austin

Ingredients

• ✓ cornmeal
• butter
• white sugar
• egg
• lime extract
• baking powder
• salt
• all-purpose flour
• white sugar
• lime zest
• confectioners' sugar
• lime juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
2. 2 Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
3. 3 In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
4. 4 Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
5. 5 To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

By MARBALET

Ingredients

• ✓ cornmeal
• butter
• sugar
• egg
• vanilla extract
• orange juice concentrate
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• clove
• cranberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

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

Instructions

1. 1 Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
2. 2 Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

By VickyLondres

Ingredients

• ✓ cornmeal
• milk
• sugar
• egg
• butter
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
2. 2 Combine milk, sugar, cornmeal, eggs, butter, all-purpose flour, and baking powder in a blender; mix until very smooth, about 5 minutes. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 45 minutes. Let cool before cutting and serving.

By rbdemedeiros

Ingredients

• ✓ cornmeal
• blueberry
• chia seed
• white sugar
• lemon
• salt
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• butter
• buttermilk
• corn kernel

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix blueberries, chia seeds, sugar, lemon zest, juice, and salt together in a 2-quart baking dish. Set aside.
3. 3 Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with a pastry blender until mixture looks like small peas. Mix in buttermilk, then fold in corn kernels.
4. 4 Drop golf ball-sized scoops of the cornmeal batter over the blueberries.
5. 5 Bake in the preheated oven until blueberry juices are bubbling and the topping is golden brown, about 40 minutes. Cool for 15 to 30 minutes before serving.

By The Sweet and Sour Baker

Ingredients

• ✓ cornmeal
• olive oil
• all-purpose flour
• spelt flour
• active dry yeast
• kosher salt
• water
• rosemary
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ cornmeal
• turbinado sugar
• butter
• egg
• almond meal
• baking powder
• salt
• lemon
• sugar

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Line the bottom of a 10-inch cake pan with parchment paper.
2. 2 Beat the sugar and butter with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
3. 3 In a separate bowl, combine the almond meal, cornmeal, baking powder, salt, and lemon zest. Gently fold it into the butter mixture, stirring just until combined.
4. 4 Pour the batter into the prepared pan and bake in the preheated oven until the cake is golden and a toothpick inserted into the center comes out clean, 90 to 120 minutes.
5. 5 While the cake is baking, combine the lemon juice and superfine sugar in a saucepan. Bring to a boil over medium-high heat and boil until the sugar has dissolved and the liquid is reduced by half. Remove from heat.
6. 6 Remove the cake from the oven and use a skewer or toothpick to prick holes in the cake. Pour the lemon syrup over the surface. Allow the cake to cool in the pan completely before serving.

By kiminal

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