While blue cornmeal forms a colourful crust on salmon, you can substitute regular yellow cornmeal.
Cornmeal muffins make a delicious accompaniment to chili or soup. Or simply serve with your favourite butter and enjoy.
There's just enough cornmeal in these fluffy golden pancakes to give them a lovely, toothsome bite without being heavy and dense. Enjoy them with your favourite topping.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
This easy cornmeal-and-herb mixture is handy to have on hand to spruce up the catch of the day — or for boneless skinless chicken breasts if the big one got away.
A lemony glaze adds glisten to golden cookies, which have a surprisingly pleasing crunch of cornmeal.
Cornmeal gives these light, lemony cookies a pleasant crunch. Lemon and raspberry are a classic combination, but you can use any seedless jam you like.
Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to three months or freeze for up to six months.
Chili powder and tart lime juice replace salt in this sodium-reduced entrée. Cornmeal makes a crispy coating for the fish without using a lot of oil.
