Cornmeal

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

This vegetarian main course is satisfying and flavorful.

Pat: When it comes to summertime in the South, fresh peaches rule. We put them in ice cream, pie, and cobbler. We pack them in mason jars and cover them with syrup. No getting around it: we have never met a peach-and-sugar dish that we didn’t like. When we were kids, Momma Daisy had several peach trees in her backyard. She’d give my brothers and me a big basket, and we would go out and pick them right off the tree. Next thing you knew, she was making cobbler—man, was that a treat. Needless to say, that was always a fun trip, and now we get to relive it by sharing her recipe with you.

Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

These crumbly, not-too-sweet cookies, which echo the clean corn flavor of polenta, are delicious dipped in a pool of basil-lime granita or a demitasse of strong espresso—or all on their own.

Serve these South American cornmeal cakes with a side of pico de gallo or fresh corn salsa.

Grits are often made with water, but the addition of whole milk—not to mention thick-cut bacon and fried eggs—turns a workhorse into a thoroughbred.

This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).

The technique for shaping this sculptural loaf is very simple, but the result is dramatic. Once baked, the bread resembles a towering cornstalk, and each roll, or "ear of corn," is torn off the stalk by guests. But it's not just the presentation that makes these rolls worth the effort—they've got the hearty exterior of a French baguette, plus a yeasty, slightly chewy interior.

These crunchy cornmeal morsels are nothing short of fried perfection.

Classic spoon bread is a savory pudding served as a side dish. In this dessert version, the slightly sweetened batter is baked in individual ramekins, then topped with strawberry preserves.

This nontraditional spin-off of an old-fashioned favorite makes a fun dinner-party appetizer plate or main course for more intimate gatherings.

Spice up winter nights with this variation on a popular bar snack. In our version, the cream cheese is frozen and grated and the jalapeños are diced and folded into the batter to create a chunky, spicy fritter.

Indian-flavored hush puppies? Try them—we're sure you'll get hooked.

This easy, indulgent appetizer comes from cookbook author Daisy Martinez. The fritter batter can be made one day ahead.

Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.

These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.

Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali. In this streamlined dessert, summer berries are served atop grilled polenta with a simple garnish of strained yogurt and pistachios. The key to success here is using high-quality ingredients: ripe fruit at its seasonal peak, a full-flavored honey (Chef Miller prefers rambutan, a Javanese variety with a fruity, citrusy flavor and amber color), and delicate orange blossom water. If you'd like, try garnishing the dessert with a chiffonade of fresh basil or mint.