Cornmeal is used in many dishes, but if you always pick yellow cornmeal off the grocery-store shelf, now might be the time to try 2 other color varieties.

Thanks to their extra-deep pockets and crunchy exterior, waffles can hold toppings that would weigh down and possibly smother a more delicate pancake. They’re also a little easier to make, as most ...

Choose large onions for thicker rings and a sweeter taste. Cut the onions into 1/4-inch thick rings, then separate each ring carefully. Place the rings in a bowl of cold water for 15–20 minutes. This ...

The restaurant is named after hush puppies, a Southern staple in which balls or oblongs of cornmeal batter are deep-fried and then served alongside seafood and other dishes. The version at The ...

Buttermilk adds flavor (a little acidity) and moisture, plus it works with the baking soda to lift the batter, making for fluffier cornbread. Mix the dry and wet ingredients. Whisk flour, cornmeal, ...

Me: Kenyon Corn meal in Usquepaugh. Available at Belmont I tried to return ... You need patience: to get the water to a ...

In a bowl, whisk the flour with the cornmeal, sugar ... When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned ...