Cornmeal

Jalapeño chilies give this a nice spicy kick. An accompaniment to Chicken Chili Verde .

(Le Gâteau de Maïs) This is an old-fashioned dish, a simple meal that Marie-Rose Sol makes often for herself and her husband, Gabriel. Farmers who have raised everything from foie gras geese to vegetables, they are semi-retired now and living by themselves, though not far from their children. For Marie-Rose that means cooking for two, something that she’s never quite gotten used to. "When I make this, I still make almost as much as I did when the family was here, and we eat it all, with salad!" she says. This dish, which is like a crisp corn pancake, is wonderful in late winter when the weather's still cold but no longer biting. Marie-Rose makes it when she wants something delicious that takes little effort. "Besides, this is one of Gabriel's favorite things," she says. It's simple and somewhat unusual, like a dessert but treated as a vegetable. There is very little batter to cover the apples, so the result is light and crisp. Don’t be afraid to bake the cake until it is just this side of burned on the edges and golden in the center, Serve it immediately upon removing it from the oven. You'll see that it goes perfectly with a garlicky salad! Try a simple Bergerac with this.

Also try this with scrambled eggs, omelets or a big bowl of chili.

The heartland is known for its grains and its pork; this first course features two of the region's best products—corn and bacon.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

This moist bread is best fresh from the oven, but it can also be made ahead and reheated.

If you can't find Italian Moscato, substitute Essencia, the Muscat-based dessert wine made in California. Serve this rich custard with the raisin-studded cookies featured here.

The following corn bread is not to be eaten on its own; it's meant for stuffing, so we've deliberately made it dry.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." A quick breakfast using prepared dough.

These no-bake bites can be made two hours ahead and are designed to taste best at room temperature, making them perfect for parties.

Chef Susan Goss says that the secret here is in her cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave the oven.) At Zinfandel, the corn bread is served with a wonderful spread. To make it, combine 1 stick of softened unsalted butter with 2 tablespoons buckwheat honey (another honey or pure maple syrup can be substituted).

Saint André, a French triple-cream cheese, would also be nice here instead of Brie.

Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.

Offer this Italian cornmeal side dish in place of potatoes or rice. It's best served immediately out of the oven.