428 corn recipes

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Southern-style buttermilk cornbread with only 1 tablespoon of sugar. A traditional savory cornbread, lower in sugar and fat, that pairs with chili, beans, and barbecue.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it, it had to be delicious and sweet .

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.