Cornmeal

Here's a creamy, low-fat dish that rivals the homey goodness of mashed potatoes. Leftovers are great with scrambled eggs for brunch.

The yogurt in this recipe adds lightness and a mild tangy flavor.

Serve with additional honey, if desired.

Active time: 20 min Start to finish: 9 hr

Active time: 35 min Start to finish:50 min

If you make these as a side dish for the southern fried catfish, you can fry them in the same oil, but cook the hush puppies first because the fish will flavor the oil.

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. Active time: 45 min Start to finish: 1 3/4 hr

Can be prepared in 45 minutes or less.

A versatile dish for the family or for casual entertaining. The chili is also good without the cornmeal topping, served with corn bread alongside.

This heirloom recipe was given to Kathy by her grandmother. It's best when served right from the oven.

When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.