Cornmeal

Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.

Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans rémoulade adds a piquant punch.

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

These are just a tiny bit sweet. For the tenderest result, stir in dry ingredients just until blended.

This clever appetizer is halfway between a pizza and a flatbread.

Avocados add a heart-healthy touch to this satisfying salad from executive chef Stephane Beaucamp at Kantina in Newport Beach, California.

Think of this dish as a sloppy joe with a corn bread and Cheddar crust — a welcome twist to an American classic.

It's all about the interplay between cake, syrup, and pears in this sophisticated dessert. The rosemary syrup would also be delicious in a cup of tea.

The bread is terrific on its own, too.

You may want to double this recipe—the apple-walnut topping and whipped cream make these cakes disappear fast.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

This spoon bread is as tender as a soufflé but much simpler to make.

Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.

One of Morocco's major grains, barley brings a malt-like flavor to this surprisingly light bread. Nigella seeds add a pleasant crunch and just the faintest hint of onion. To order the barley flour and nigella seeds, visit kalustyans.com.

This quick-to-make cornbread is a delicious — and unusual — side for the Steamed Clams with Pasta. Improv: No pancetta? Regular bacon works, too.