When you think of cornmeal recipes, you might conjure up thoughts of delicious cornbread, muffins or scones more often than ...

Cornmeal is nutritious, inexpensive, very versatile and can be used in many applications in recipes. From breading proteins and vegetables for frying to cookies and pie and all in between. I ...

What is cornmeal used for? Cornmeal is one of the most versatile foods in the kitchen and the main ingredient in some of the most delicious cornmeal recipes you will ever eat! Let’s face it: Not ...

Snacking cakes are meant to be enjoyed in pieces at a time. Leave them on the counter and take a piece to satisfy a craving. This scratch cake is easy enough for the novice cook and ...

The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried ...

Spreading jam on scones is all well and good, but baking the jam directly into the scones is even better. Here’s why: Some of the jam stays soft and fruity, just as when you spooned it from the jar.

With late spring grilling and picnic season upon us, menus are filled with food that can withstand the outdoor heat and feed a crowd. On some occasions, I have the luxury of time to plan a menu. On ...

Belgian waffles as we know them -- light golden platforms for pyramids of frothy whipped cream and gooey strawberries -- were first introduced to America at the 1964 World’s Fair in Flushing Meadows, ...

A perfectly ripe plum of the perfect variety, harvested on the perfect summer day, shipped and stored in the perfect way and delivered to you when you are in the perfect frame of mind to enjoy ...

Once, at a dinner party, a woman turned to me and said, "It's a shame you don't have a food heritage." The fellow guest, who had Hungarian roots, seemed to be dismissing my generations-deep American ...

Cornmeal is dried, ground field corn (not the same type of sweet corn we eat off the cob) that ranges in texture from fine to medium to coarse. The size of the grind indicates how fast the cornmeal ...

It was the year 1894, and there was likely no greater advocate for cooking with white cornmeal — and the South — than Griffith Nicholas. To him, the two things were intertwined. “I was raised in the ...