Cornmeal

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.

Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.

This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.

This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.

Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s done.

If you love corn muffins and blueberry jam, you’ll love this seasonal dessert.

This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

To make the best use of your time, prepare the deceptively delicious cherry sauce while the corn cake is baking. The cake is best served either warm or at room temperature, with the stewed cherries spooned over the top. Since frozen cherries are available year-round, you’ll never need to wait for cherry season to enjoy this dessert.

A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.

Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

We included this simple, delicious cornbread to stuff the Cornbread-Stuffed Roasted Squash, but you may find yourself making it again to serve along with your favorite soup or chili.

Coming up with a scrumptious, satisfying vegetarian main dish for the holidays can be tricky. Search no more! This stuffed squash is loaded with classic fall flavors, and thanks in part to the Vitamix wet-chop, the prep for this dish is relatively simple.