My cupboards are full of half-bags. A half bag of hazelnut flour from when I made linzer cookies, maybe a quarter bag of chickpea flour for when I want to make socca or panelle. Same goes with cornmeal—or at least it used to. I'd leave a never-quite-empty bag hanging around in case I made skillet cornbread to accompany chili. Now I can hardly keep a bag in my house. Why? I figured out it's useful for all sorts of things besides cornbread, from biscotti to pancakes to pudding.
But first things first: maybe you want to make cornbread. And why not? Corn bread is delicious, and we're coming up on BBQ season. You'll need something to mop up that sauce.
What else can you make? Well muffins, for one (and we've got recipes for sweet, savory, and sausage-stuffed), and other breakfast items (johnny cakes, pancakes, and spoon bread) and full on dessert (plum cake, Indian pudding, and more). Scroll on down to see all the ways you can use this versatile ingredient.
Other Breakfast Dishes
Cornmeal Cherry Biscotti
Plum-Cornmeal Cake with Plum Sorbet
Cornmeal Biscotti with Dried Cranberries and White Chocolate
Jalapeño Cornbread Whoopie Pies with Honey Buttercream
80-Cent Citrus Corn-Muffin Madeleines with Raspberry Confiture
White Chocolate Dipped Lemon-Almond Biscotti
Have another great way to use cornmeal? Share your tricks in the comments section below!