Use up a bag of cornmeal with our easy recipes, with everything from sweet to savoury. Cornmeal is a coarse flour made from ground sweetcorn. It can be used in hearty breakfast foods like our blueberry pancakes or filling snacks, like arepas.
For more inspiration, see our polenta recipes to use in simple bakes or comforting mains.
Treat yourself to a stack of healthy blueberry-flecked cornmeal pancakes, flavoured with orange zest and maple syrup. Perfect for a lazy weekend brunch.
Try our cornbread recipe from New York chef Marcus Samuelsson at Shoreditch’s Red Rooster restaurant. This simple loaf is made with buttermilk and served with sticky-sweet tomato jam, a perfect side dish to any meal.
Evolving from Ghanaian ‘dokono’, this celebratory Caribbean dish calls for cornmeal, pumpkin or sweet potato, raisins and fresh spices. It’s sweetened with sugar and coconut, then wrapped and steamed inside banana leaves.
Arepas are a Venezuelan snack made from a cornmeal dough. You can stuff them will all kinds of fillings – we love this chicken and avocado combo.
This vegetarian cornbread with sage, honey and roasted red peppers is moist and easy to make. Drizzle with honey and serve with a little grated parmesan – this recipe is a great afternoon treat.
We love cornbread, and with this recipe for mini herb, green olive and buttermilk cornbreads, we’ve made it even better. They’re really easy to make, ready in under an hour and look really impressive.