Cornmeal

Just like the state fair, minus the crowds.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

Proof that the best cornbread isn’t necessarily the most complicated, this easy recipe gets it on the table in 30 minutes.

This recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate.

Think Italian-style lemon cornmeal cake, served in scone form. These lemon cornmeal scones are great to have in your freezer at all times.

This leavened Persian flatbread is at its best when eaten fresh.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.

You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

These tender, fluffy cornbread muffins skip the butter and call for creamy whipped corn instead. A side of homemade jalapeño pepper jelly adds some spice.