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Got cornmeal on hand? These cornmeal recipes are fun ways to use this staple ingredient, including breads, cakes, muffins, and more!

Cornmeal recipes
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Cornmeal is not just for cornbread! If you’ve got extra cornmeal on hand or want something to make with this staple ingredient, never fear! There are loads of ideas both sweet and savory, from muffins to hush puppies to even fried green tomatoes! Cornmeal is a versatile ingredient that features in many recipes from the American South, as well as baked goods and creamy Italian polenta. Here are our favorite cornmeal recipes from this website, and selections from some of our favorite recipe developers.

And now…our top cornmeal recipes to try!

Tips on using cornmeal

Cornmeal’s history stretches back centuries, with Native Americans grinding dried corn into meal for everything from porridge to tortillas. Today, we can enjoy cornmeal in a variety of forms, from stone-ground varieties to finely milled options for smoother baked goods. Our preference is using medium grind cornmeal, which has a nice rustic texture. Cornbread with fine ground cornmeal has more of a fluffy, homogenous texture.

Outside of the recipes above, here are a few more ideas for using cornmeal:

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Cornmeal Pancakes

Cornmeal Pancakes

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x


These cornmeal pancakes are ultra fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.


  • ¾ cup fine ground cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 large egg
  • 4 tablespoons melted salted butter, cooled
  • 1 ½ cups buttermilk


  1. In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and kosher salt. In another bowl, whisk together the egg, melted butter, and buttermilk.
  2. Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.
  3. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through. If the batter becomes very thick on the second batch, add a teaspoon or two of buttermilk until the batter is pourable. 
  4. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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