Cornmeal is nutritious, inexpensive, very versatile and can be used in many applications in recipes. From breading proteins and vegetables for frying to cookies and pie and all in between. I ...

When you think of cornmeal, you likely think of cornbread. The correlation is justified, especially for Southerners. Here, cornbread recipes are a practically part of the family inheritance and ...

The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried ...

Snacking cakes are meant to be enjoyed in pieces at a time. Leave them on the counter and take a piece to satisfy a craving. This scratch cake is easy enough for the novice cook and ...

Traditionally, polenta is cooked slowly on the stovetop with water, milk, or stock, then finished with butter, salt, pepper, and sometimes cheese. Coarse-ground versions require patience — typically ...

Polenta, the humble Italian cornmeal dish, can be creamy, firm, grilled, or even turned into a pizza crust. With the right grind, ratio, and technique, it becomes a versatile base for endless flavor ...

With late spring grilling and picnic season upon us, menus are filled with food that can withstand the outdoor heat and feed a crowd. On some occasions, I have the luxury of time to plan a menu. On ...

I think they don’t realize you can put cornmeal in some quick bread recipes, you can put it in cake recipes, you can put it ...

These dishes show how versatile Italian-style cornmeal is, including crisp fried squares and lemony cakes. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, ...