160 corn bread recipes

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Grilled cumin naan with toasted cumin seeds, garlic, and potato flakes for extra softness. This Indian flatbread cooks on the grill in 5 minutes per side for smoky, charred bubbles.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Laufabrauð (Icelandic snowflake bread): paper-thin rounds of dough decorated with intricate cut-outs, fried crispy in hot lard. A Christmas tradition from the Westfjords going back generations.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Reuben bundles wrap corned beef, sauerkraut, and cheese inside crescent roll dough for handheld sandwiches. Classic deli flavor in a portable baked package.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.