Coarse cornmeal recipes

Cornmeal biscuits have the crunchy, nutty sweet flavor of cornbread, and the light fluffiness of a biscuit (their golden color is gorgeous.) Pair them with all your soups, stews, and chilis this season!

Cornmeal adds a specific flavor and texture to recipes and has many uses outside of the kitchen as well. Learn more with these 5 Uses for Cornmeal.

Try this creamy Puerto Rican style cornmeal porridge recipe for breakfast.

Haitian Mayi Moulen is one of the creamiest, dreamiest mais (cornmeal) you can make in under 30 minutes.

Is there any difference between cornmeal and corn flour? Read on and find out what makes these two ingredients different, and when you can substitute them for each other.

Skillet cornbread recipe from Ree Drummond's cookbook, The Pioneer Woman Cooks. Wonderful recipe sure to please hungry stomachs.

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don’t need bags marked “polenta.”) As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don’t end up with something bitter and lame. Yes, it…

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Old Fashioned Fried Cornmeal Mush is a recipe from the past generation. Often thought of as an Amish recipe, cornmeal mush is easy to make.

This cornmeal mush is an Amish family favorite, it is also budget friendly and super easy to fry up on a busy morning!