Cornmeal

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Keep the fat rendered from good bacon in a crock in your fridge. It’ll make this the tastiest cornbread you’ve ever had.

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Don’t expect something sweet and muffiny here. This rustic cornbread is sturdy and dry and meant to be dunked.

Stir the last few kernels of fresh corn into these sweet-and-savory waffles. No fresh strawberries where you are? Frozen, or even sliced plums, work just as well.

For a super summery dinner, top supremely crunchy cutlets with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.

Fold crisped and crumbled bacon into a cornmeal waffle batter for plenty of salty, savory crunch.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

These pillowy steamed buns are delicious in all the same ways as Parker House rolls, with the sweet flavor of cornmeal.