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Ingredients

• ✓ corn flour
• butter
• water
• corn kernel
• white sugar
• cornmeal
• heavy cream
• baking powder
• parsley
• chili powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
2. 2 In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
3. 3 Chop corn in food processor or blender. Stir into butter mixture.
4. 4 In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
5. 5 Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.

By Sara

Ingredients

• ✓ corn flour
• all-purpose flour
• white sugar
• yeast
• salt
• milk
• all-purpose flour
• water
• butter
• egg
• poppy seed
• butter

Instructions

1. 1 In a large bowl, combine 2 cups flour, corn flour, sugar, yeast and salt. In a medium saucepan, heat milk, water and butter until warm. Stir milk mixture and egg into flour mixture. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 to 8 minutes. Knead in the poppy seeds last, reserving 1 tablespoon for topping. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
2. 2 Deflate the dough and turn it out onto a lightly floured surface. Form into loaf and place in a lightly greased 9x5 inch loaf pan. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in preheated oven for 30 to 35 minutes, or until golden brown and bottom of loaf sounds hollow when tapped. Remove loaf from pan, brush with melted butter and sprinkle with 1 tablespoon poppy seeds. Place on a wire rack to cool.

By Katja

Ingredients

• ✓ corn flour
• olive oil
• onion
• butternut squash
• curry powder
• cumin
• salt
• black pepper
• egg
• chickpea flour
• olive oil
• sour cream
• pumpkin seed

Instructions

1. 1 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion is softened, about 5 minutes. Set aside to cool.
2. 2 Place butternut squash in a large bowl, and season with curry powder, cumin, sea salt, and black pepper. Toss with a fork, then stir in the egg, garbanzo-fava bean flour, and corn flour. Mix in cooled onions.
3. 3 Heat 2 tablespoons olive oil in a skillet over medium heat. Scoop about 1/4 cup of the butternut squash mixture into the pan. Flatten to a patty about 1/4-inch thick. Pan fry until crisp and browned, about 3 minutes per side. Repeat with remaining squash mixture.
4. 4 Top with sour cream and pumpkin seeds before serving.

By John Mitzewich

Ingredients

• ✓ corn flour
• shiitake mushroom
• cloud ear mushroom
• silken tofu
• bamboo shoot
• vinegar
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• water
• egg
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea

Ingredients

• ✓ corn flour
• ground turkey
• onion
• garlic
• salsa
• cumin
• salt
• black pepper
• chili powder
• milk
• polenta
• butter
• egg white
• baking soda
• cheddar cheese blend
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
4. 4 Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
5. 5 Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

By Jessica Delaney

Ingredients

• ✓ corn flour
• water
• potato
• red bell pepper
• ketchup
• peppercorn
• bay leaf
• beef bouillon cube
• manzanilla olive
• onion
• tomato
• garlic
• onion
• cooking oil
• pepper
• salt
• beef chuck roast

Instructions

1. 1 Season beef with salt and black pepper; set aside.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat; add diced onion and garlic. Cook until softened, about 5 minutes; transfer to a 6-quart pot. Brown beef chunks in the skillet, individually, on all sides; place in the pot.
3. 3 Add tomatoes, quartered onion, olives with brine, bouillon cubes, bay leaves, and crushed peppercorns to the pot; bring to a boil. Stir in ketchup; reduce heat to medium-low and simmer 1 hour.
4. 4 Remove beef from the pot; set aside. Add bell pepper to the pot; simmer 30 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons oil in the skillet; add potatoes. Cook until golden brown; transfer to the pot.
6. 6 Slice beef against the grain; add to the pot. Stir and cook, 5 minutes. Whisk corn flour and water together in a small bowl; stir into sauce to thicken if its too thin.

By lola

Ingredients

• ✓ corn flour
• chickpea
• salt
• ginger
• coriander
• green chile pepper
• tomato
• garlic
• onion
• cumin seed
• vegetable oil
• broccoli
• cabbage
• salt
• water
• spinach
• mustard green

Instructions

1. 1 Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
2. 2 Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
3. 3 Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
4. 4 Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
5. 5 Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
6. 6 Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

By Mona Sohal

Ingredients

• ✓ corn flour
• ✓ corn flour
• water
• green bell pepper
• monosodium glutamate
• black pepper
• white sugar
• soy sauce
• chicken stock
• serrano chile pepper
• cilantro
• garlic
• ginger root
• vegetable oil
• vegetable oil
• chicken
• black pepper
• salt
• all-purpose flour
• egg

Instructions

1. 1 Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
2. 2 Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
3. 3 Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
4. 4 Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
5. 5 Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

By heavenzH2O

Ingredients

• ✓ corn flour
• masa
• cheddar cheese
• white sugar
• salt
• black pepper
• oregano
• chili powder
• cayenne pepper
• kidney bean
• honey
• chicken bouillon granules
• tomato sauce
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• sweet sausage
• beef top sirloin
• cooking oil

Instructions

1. 1 Heat the oil in a large pot over medium heat; cook the steak, sausage, onion, green pepper, red, pepper, yellow pepper, and garlic in the pot until the onions and peppers are soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken bouillon, honey, and kidney beans; bring to a boil. One at a time, stir in the cayenne pepper, chili powder, oregano, black pepper, salt, and sugar. Sprinkle the Cheddar cheese into the chili in small batches and stir to melt. Reduce heat to low and slow cook about 2 hours. Thicken by stirring the masa through the chili, and simmering for 10 minutes.

By Nina

Ingredients

• ✓ corn flour
• butter
• brown sugar
• rye flour
• decorating sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line two 8-inch cake pans with parchment paper.
2. 2 Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
3. 3 Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
4. 4 Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

By Jennifer Lee Dahl

Ingredients

• ✓ corn flour
• sugar
• baking powder
• baking soda
• salt
• almond milk
• vegetable oil
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
2. 2 Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. 3 Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

By csosa

Ingredients

• ✓ corn flour
• all-purpose flour
• cornmeal
• peanut butter
• water
• vegetable oil
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, corn flour, and cornmeal in a mixing bowl. Lightly grease two baking sheets.
2. 2 Place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. Stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. Roll out on a floured surface and cut into treat shapes with a cookie cutter. Place the treats onto the prepared cookie sheets.
3. 3 Bake in the preheated oven until golden, 10 to 12 minutes. Allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

By sparkybuddy56

Ingredients

• ✓ corn flour
• all-purpose flour
• baking soda
• milk
• vegetable oil
• chocolate-covered candy bar
• nougat-filled candy bar

Instructions

1. 1 Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
2. 2 Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
3. 3 Dip the candy bars in the batter to coat.
4. 4 Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

By craftgal1

Ingredients

• ✓ corn flour
• russet potato
• cornmeal
• cajun seasoning
• oil
• salt

Instructions

1. 1 Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

By SUNNYBC

Ingredients

• ✓ corn flour
• peanut
• all-purpose flour
• confectioners sugar
• vegetable oil
• egg yolk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Stir together the peanuts, flour, corn flour, and confectioners' sugar in a large bowl until well-combined. Make a well in the center of the peanut mixture. Slowly pour in the vegetable oil and mix with the peanut mixture to make a wet, slightly sticky dough. Pinch off about 2 teaspoons of dough per cookie, and roll into balls about 1/2-inch in diameter. Place the balls on the prepared baking sheets, and brush each with egg yolk, if desired.
3. 3 Bake in the preheated oven until the cookies are golden brown, 6 to 8 minutes. Let cool on racks.

By shin

Ingredients

• ✓ corn flour
• chili powder
• onion powder
• garlic powder
• seasoned salt
• paprika
• cumin
• garlic salt
• sugar
• onion
• beef bouillon granules
• red pepper
• ground chuck
• water

Instructions

1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Ingredients

• ✓ corn flour
• brown sugar
• white sugar
• egg
• peanut butter
• cashew butter
• margarine
• baking soda
• tapioca flour
• potato flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.

By Catherine

Ingredients

• ✓ corn flour
• olive oil
• garlic
• water
• peanut butter
• brown sugar
• soy sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a separate small saucepan until well blended and no lumps remain. Bring to a boil. Cook and stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

By lola

Ingredients

• ✓ corn flour
• water
• white sugar
• gelatin
• confectioners' sugar
• cream of tartar
• rose water
• pink food coloring
• confectioners' sugar

Instructions

1. 1 Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
2. 2 Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
3. 3 Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
4. 4 Cut Turkish delight into small squares using a wet knife.
5. 5 Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

By lizardbeth20