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136 recipes for "cornmeal"
136 recipes
Skillet Beef and Corn Pie

Skillet Beef and Corn Pie

Sep 6, 2011

Just like pastel de choclo, a popular dish from Chile, this pie is loaded with raisins, olives and hard-cooked eggs. With puréed corn and cornmeal, it has a double-corn topping. Serve with fresh tomato salsa or a squeeze of lime.

Chili Pot Pie

Chili Pot Pie

Jul 14, 2005

"This is a great way to dress up chili for company. "The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking," says Mabel. You can use a variety of canned beans: kidney, pinto, chickpeas.

Rhubarb Black Raspberry Galettes

Rhubarb Black Raspberry Galettes

Jun 11, 2008

These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked.

Lightened-Up Mini Corn Muffins

Lightened-Up Mini Corn Muffins

These savoury treats are sure to be a hit if you love corn bread. Medium-ground cornmeal gives these muffins a slightly crunchy texture, while frozen corn keeps the muffins moist despite having only 2 tbsp butter in the batter. Serve warm with a bowl of chili or corn chowder.

Chipotle Pulled Chicken on Corn Spoon Bread

Chipotle Pulled Chicken on Corn Spoon Bread

Nov 3, 2008

Caroline Gray of Pointe-Claire, Que., won accolades and first place with her  Mexican-inspired recipe. Corn flour, which is finer than the usual cornmeal and closer to the texture of all-purpose flour, gives the bread its soft, appealing texture. It's available in grocery stores.

Grilled Back Bacon on a Bun

Grilled Back Bacon on a Bun

Oct 15, 2007

Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border.  Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.

Cheddar and Sage Skillet Cornbread

Cheddar and Sage Skillet Cornbread

Jan 10, 2008

Slightly coarse cornmeal adds a pleasing crunchy texture to cornbread. No multigrain flour? Use 1/3 cup (75 mL) each all-purpose flour and whole wheat flour. Be sure to measure out the ingredients before you put the skillet in the hot oven. There's just enough time to mix them while the butter melts and the skillet heats.

Corn-Topped White Chili Casserole

Corn-Topped White Chili Casserole

Nov 5, 2011

Creamy and satisfying, chicken chili is a crowd-pleaser, and is even better with the addition of a cheese-and-cornmeal topping. Canned beans and broth tend to be high in sodium, so we use the sodium-reduced varieties. If you want to reduce the salt even further, you can decrease the amount of seasoning in the meat mixture.

Johnnycakes

Johnnycakes

Thought to be the precursors to today's pancakes, johnnycakes (also called hoecakes) are made with cornmeal. They date back to the early 1700s, when frontiersmen cooked the unleavened batter over an open flame on the base of a metal hoe. Unlike the originals, these johnnycakes include eggs and baking powder, which help yield a puffy cake. Serve with maple syrup.

Home-Style Caraway Rye Bread

Home-Style Caraway Rye Bread

Nov 5, 2009

This rustic bread has best results when baked on a baking stone. Heat the stone in the oven as it preheats. Use a cornmeal-dusted baker's peel to transfer the loaf to the stone just before baking. However, if you don't have a baking stone, you can still use a baking sheet. You can find stone-ground rye flour in bulk food stores.

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