Cornmeal

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes.

Cornmeal in the dough gives the bread an appealing, slightly crunchy texture.

Can be prepared in 45 minutes or less.

Begin this dish early in the day to allow the polenta to set.

This recipe originally accompanied Corn Bread Succotash Stuffing . The corn bread also can be served on its own.

An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.

Can be prepared in 45 minutes or less.

Great served warm or at room temperature, this moist, delicious steamed bread can be made in a single loaf pan or in two empty, clean 28-ounce food cans. Offer softened butter or cream cheese alongside.

In the South we grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.