Cornmeal Recipes

Recipe from Women's Health Magazine. A Family Favorite!!

These have no added flour in them, just pure cornmeal goodness with some added protein powder

Easy basic quick bread for any meal. If using coarse grind cornmeal, let the batter stand 10 minutes or so to soften, otherwise it may be a bit crunchy!

These can be sweetened if you like--add a tablespoon or so of sugar--but I prefer the savory version.

And feel free to add stuff in...some of my favorites: raspberries; blueberries; corn kernels; sage, thyme, and white beans...use your imagination!

These light yet healthful Gluten Free cookies are full of flavor and make a nutritious snack! The ingredients to make these cookies are not difficult to come by and make gluten free baking super simple!

Very light and filling stew for cold winter nights, or getting over a flu!!!

Adapted from a Martha Stewart recipe

I like to make this into a sandwich by adding spinach leaves, turkey bacon, and an egg.

I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!

Corn meal makes a fantastic wheat replacement and in my opinion better tasting pancake. For those trying to lower their wheat intake without losing out on grain give this recipe a try!

So yummy, salty and cheesey

Potatoes make this hearty, well-textured bread tender and wonderfully chewy, while the three risings develop a flavour like no other you’ve ever had. Whether fresh out of the oven or toasted days later for breakfast, you won’t regret making this!

Quick and easy lunch, full of tasty superfoods to keep you going through out the day!

Caribbean Cereal Breakfast

Preheat oven 350 degrees. I use a large sheet cake pan sprayed with cooking spray. I use the olive oil spray and the butter spray together.

If using frozen veggies, place in microwave safe dish to defrost - then strain and press with paper towels to remove excess liquid. If using fresh veggies - place in skillet with a little olive oil or cooking spray and saute until tender.

Bring the water to a boil in a large suacepan over high heat. Add a dash of salt. Redue the heat and gentley pour in the corn meal, whisking constantly. Reduce the heat to low, cover and cook stiring frequently, about 10 minutes or until very thick. Remove from heat.

Mix egg subtitute, olive oil, garlic, salt, and bacon bits. Then mix in the cornmeal. Mix well and spread in the greased pan. Spread flat and sprinkle with cheese.

From Denise Austin's daily e-mail newsletter.

Lots of ingredients but so worth it & great for a special occasion.

Fresh or frozen berries can be used, just thaw frozen berries. You can also stick to 1 type of berry or mix it up anyway you like!

This recipe is not exactly low-cal, but it is delicious, and I wanted to see how many calories it would have in it.

Cornmeal muffins are slightly sweetened with orange juice and currents. I use currents because I like their mild taste and size more than raisins, which you can certainly use instead. Date sugar can be found in the health food baking section, or at any natural grocery stores. It's a great addition to an egg-white omelet breakfast, or enjoy as a mid-day snack with a cup of tea.

I adapted this recipe, making it my own. All the ingredients are clean, except for the sweetened craisins. (I had to use them up somehow!)

I grew up with Mom making bread. And Grandma made bread. And Aunt Lois made bread. And they traded recipes. This is one of my Grandmother's from long ago. It makes an excellent toasting bread - sometimes a bit crumbly for sandwiches but perfect for eating with a meal.

I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: http://www.foodbuzz.com/recipes/746319-swe
et-vanilla-cornbread, then I took out the eggs (adding banana, hence "Ban-Illa"), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better!).

Use mini muffin tins for these. They are great served with chili and soups.

Lightly breaded fish

Recipe developed by Chef Billy Parisi.

Gluten free version of a thin crust pizza. Toppings not included...

These are especially good drizzled with warm honey and topped with pecans. Our family loves these. They are also good plain and spread with butter alongside soups or chili.

Small servings for quick breakfasts or for brunches