20 Delicious White Corn Meal Recipes for Every Occasion

Craving comfort food with a wholesome twist? White corn meal is your secret weapon! Whether you’re whipping up a quick weeknight dinner, a cozy weekend brunch, or a show-stopping seasonal dish, this versatile ingredient delivers deliciousness every time. From fluffy cornbread to crispy fritters, we’ve rounded up 20 mouthwatering recipes that’ll make you fall in love with white corn meal all over again. Let’s get cooking!

Savory White Corn Meal Pancakes

These golden, slightly crispy pancakes are a Southern-inspired twist on breakfast—perfect for topping with a pat of butter or a drizzle of hot honey.

Ingredients:

• 1 cup fine white cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/4 cup finely chopped scallions

Instructions:

1. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined. Fold in the scallions.
3. Heat a skillet over medium heat and add 1/2 tbsp butter. Drop 1/4 cup batter per pancake, cooking 2–3 minutes until bubbles form on top. Flip and cook 2 more minutes until golden.
4. Repeat with remaining batter, adding more butter as needed.

The cornmeal gives these pancakes a satisfying crunch, while the scallions add a subtle bite—ideal for pairing with smoky bacon or a fried egg.

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Southern-Style White Corn Meal Hush Puppies

These Southern-style hush puppies are golden, crispy bites of cornmeal goodness—perfect alongside fried fish or just dunked in remoulade for a snack.

• 1 cup white cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup finely diced onion
• 1 large egg, beaten
• 3/4 cup buttermilk
• Vegetable oil, for frying

1. In a bowl, whisk together 1 cup white cornmeal, 1/2 cup flour, 1 1/2 tsp baking powder, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp cayenne (if using). Stir in the diced onion.
2. Add 1 beaten egg and 3/4 cup buttermilk, mixing just until combined (don’t overmix—a few lumps are fine). Let batter rest 10 minutes.
3. Heat 2 inches of vegetable oil in a Dutch oven to 375°F. Drop tablespoon-sized scoops of batter into the oil, frying in batches to avoid crowding. Cook 2–3 minutes, flipping once, until deep golden brown.
4. Drain on a paper towel-lined plate. Serve warm.

The magic here? That crispy exterior gives way to a fluffy, onion-specked center—no one can resist a second (or third) bite.

Tip: For extra crunch, chill the batter 30 minutes before frying.

Cheesy White Corn Meal Grits

These creamy, cheesy grits are pure comfort in a bowl—rich, slightly sweet from the cornmeal, and loaded with melty cheddar for the ultimate savory bite.

Ingredients:

• 4 cups water
• 1 cup white cornmeal (stone-ground preferred)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/4 cup whole milk

Instructions:

1. In a medium saucepan, bring 4 cups water to a boil over high heat. Slowly whisk in 1 cup white cornmeal, then reduce heat to low.
2. Simmer, stirring frequently, for 20–25 minutes until thickened (the grits should coat the back of a spoon). Stir in 1 tsp salt and 1/2 tsp black pepper.
3. Remove from heat and fold in 2 tbsp unsalted butter, 1 cup shredded cheddar, and 1/4 cup whole milk until the cheese is fully melted and the texture is velvety.

The magic here? Stone-ground cornmeal gives these grits an extra-toasty depth, while the sharp cheddar adds a tangy punch that balances the sweetness perfectly.

Tip: For extra richness, swap half the water with chicken broth—just don’t skip the final stir of butter and milk for that glossy finish!

White Corn Meal Cornbread with Honey Butter

This golden, slightly crumbly cornbread gets a sweet upgrade with a luscious honey butter that melts right into every warm slice.

Ingredients:

• 1 cup white cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 4 tbsp softened unsalted butter (for honey butter)

Instructions:

1. Preheat oven to 400°F and grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together white cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In another bowl, whisk buttermilk, egg, and melted butter until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
4. Spread batter into the prepared skillet and bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
5. While cornbread bakes, mix softened butter and honey in a small bowl until fluffy.
6. Let cornbread cool for 5 minutes, then slice and serve warm with honey butter.

The coarse white cornmeal gives this cornbread a rustic texture, while the honey butter adds just the right touch of sweetness without overpowering it.

Tip: For extra crisp edges, preheat the greased skillet in the oven before adding the batter.

Spicy White Corn Meal Polenta

This creamy, kick-packed polenta is comfort food with a bold twist—perfect for spooning under saucy mains or enjoying solo with a pat of butter.

Ingredients:

• 4 cups water
• 1 cup white cornmeal (fine or medium grind)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (or 1/2 tsp for extra heat)
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. In a medium pot, bring 4 cups water to a boil over high heat. Whisk in 1 cup white cornmeal in a slow, steady stream to prevent clumps.
2. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 20–25 minutes until thick and creamy. (If polenta thickens too fast, add water 1/4 cup at a time.)
3. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, 2 tbsp butter, and 1/4 cup Parmesan. Cook for 1 more minute until everything melts into the polenta.

The cayenne adds a sneaky warmth that plays off the nutty corn and rich Parmesan—ideal for balancing hearty stews or roasted veggies.

Tip: For extra creaminess, swap half the water for whole milk or stir in a splash of heavy cream at the end.

White Corn Meal Arepas with Avocado Salsa

These white corn meal arepas with avocado salsa are a dreamy combo of crispy, tender masa and creamy, zesty salsa—perfect for a quick lunch or hearty snack.

• 1 cup pre-cooked white corn meal (masarepa)
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 ripe avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp salt

1. In a bowl, whisk together the white corn meal, 1/2 tsp salt, and warm water. Let rest for 5 minutes until the mixture thickens.
2. Divide the dough into 4 equal portions and shape into 1/2-inch-thick patties.
3. Heat vegetable oil in a skillet over medium heat. Cook the arepas for 5 minutes per side, until golden and crisp.
4. Meanwhile, make the salsa: Gently toss the avocado, red onion, lime juice, cilantro, and 1/4 tsp salt in a bowl.
5. Serve the warm arepas topped with the avocado salsa.

The magic here is in the contrast—crispy-edged arepas with cool, tangy salsa that practically melts into each bite.

Tip: For extra fluffy arepas, cover the skillet with a lid for the last 2 minutes of cooking to steam the centers.

White Corn Meal Tamales with Pulled Pork

These tender tamales combine fluffy white corn masa with smoky pulled pork—a comforting handheld meal that’s worth the slow simmer.

Ingredients

• 2 cups masa harina (white corn flour)
• 1 ½ cups warm chicken broth
• ½ cup lard or vegetable shortening, softened
• 1 tsp baking powder
• 1 ½ tsp salt, divided
• 2 cups pulled pork (pre-cooked, seasoned with 1 tsp smoked paprika and ½ tsp cumin)
• ½ cup salsa verde
• 20 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat lard with 1 tsp salt until fluffy. Gradually mix in masa harina, baking powder, and warm broth until dough resembles thick peanut butter.
2. Toss pulled pork with salsa verde and remaining ½ tsp salt. Drain corn husks and pat dry.
3. Spread ¼ cup masa dough onto the center of a husk, leaving a 2-inch border. Top with 2 tbsp pork mixture. Fold husk sides inward, then tie with a strip of husk or kitchen twine.
4. Stand tamales upright in a steamer basket over simmering water. Cover and steam for 60 minutes until masa pulls away from husks easily.

The magic here? The corn masa stays delicately light against the rich pork—no heavy, doughy bites. Let them rest 10 minutes before unwrapping for the best texture.

Tip: Test masa readiness by dropping a small ball into water—if it floats, it’s properly aerated.

White Corn Meal Pizza Crust

This rustic pizza crust gets a subtle sweetness and crunch from cornmeal, making it the perfect base for bold toppings or a simple margherita.

Ingredients:

• 1 cup fine white cornmeal
• 1 cup all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil, plus extra for greasing

Instructions:

1. In a large bowl, whisk together 1 cup white cornmeal, 1 cup all-purpose flour, 1 tsp sugar, and 1 tsp salt.
2. Dissolve 1 tbsp yeast in 3/4 cup warm water; let sit until foamy (about 5 minutes). Stir in 2 tbsp olive oil.
3. Pour wet ingredients into dry ingredients, mixing until a shaggy dough forms. Knead on a floured surface for 3–4 minutes until smooth.
4. Grease a bowl with olive oil, add dough, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Preheat oven to 450°F. Press dough into a 12-inch round on a greased baking sheet. Bake for 12–15 minutes until edges are lightly golden before adding toppings.

The cornmeal gives this crust a satisfying crunch while keeping it tender—ideal for holding up to saucy or heavy toppings without getting soggy.

Tip: For extra crispness, pre-bake the crust for 8 minutes, add toppings, then finish baking.

White Corn Meal Waffles with Maple Syrup

These white cornmeal waffles strike the perfect balance between crispy edges and tender centers, with a subtly sweet, nutty flavor that pairs beautifully with maple syrup.

• 1 cup fine white cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• Maple syrup, for serving

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it.
2. In a large bowl, whisk together 1 cup white cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk 1 1/4 cups whole milk, 2 eggs, and 1/4 cup melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay). Let the batter rest for 5 minutes.
5. Pour 1/2 cup batter onto the hot waffle iron and cook for 4–5 minutes until golden and crisp. Repeat with remaining batter.
6. Serve immediately with maple syrup.

The cornmeal adds a delightful crunch to these waffles, while keeping them light—no dense, doughy middles here! For an extra touch, try drizzling the syrup in a spiral pattern to let it pool in all those crispy nooks.

Tip: Leftover waffles freeze beautifully. Just pop them in the toaster straight from the freezer for a quick breakfast.

White Corn Meal Muffins with Jalapeños

These golden, slightly spicy muffins strike the perfect balance between tender crumb and hearty cornmeal texture—ideal for chili nights or weekend brunch.

Ingredients:

• 1 cup fine white cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. Whisk together cornmeal, flour, baking powder, salt, and 1/4 cup sugar in a large bowl.
3. In another bowl, whisk buttermilk, egg, and melted butter. Fold wet ingredients into dry until just combined (small lumps are okay). Stir in diced jalapeños.
4. Divide batter evenly among muffin cups. Top each with a jalapeño slice. Bake for 18–20 minutes until edges are golden and a toothpick comes out clean.

The jalapeños add a gentle kick without overpowering, while the cornmeal keeps these muffins delightfully crumbly. Tip: For extra richness, brush warm muffin tops with honey butter right after baking.

White Corn Meal Dumplings in Chicken Stew

These fluffy cornmeal dumplings soak up the rich flavors of a savory chicken stew, making every bite pure comfort.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1/2 cup white cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
2. Add chicken, 4 cups chicken broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, make the dumplings: In a bowl, whisk 1 cup flour, 1/2 cup cornmeal, 1 1/2 tsp baking powder, and 1/2 tsp salt. Stir in 1/2 cup milk and 2 tbsp melted butter until just combined.
4. Drop tablespoon-sized dollops of dumpling dough into the simmering stew. Cover and cook for 15 minutes (don’t peek!) until dumplings are fluffy and cooked through.

The cornmeal adds a subtle sweetness to the dumplings, balancing the hearty stew perfectly. Tip: For extra richness, swap half the broth for whole milk or cream.

White Corn Meal Fritters with Cilantro Dip

These crispy-on-the-outside, tender-on-the-inside fritters are a golden delight, paired with a bright and herby cilantro dip that’s downright addictive.

Ingredients:

• 1 cup white cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 3/4 cup buttermilk
• 1/4 cup finely chopped scallions
• Vegetable oil, for frying
• For the dip: 1/2 cup sour cream, 1/4 cup chopped fresh cilantro, 1 tbsp lime juice, 1/4 tsp salt

Instructions:

1. In a bowl, whisk together the white cornmeal, flour, baking powder, 1/2 tsp salt, and black pepper. Stir in the egg, buttermilk, and scallions until just combined.
2. Heat 1/2 inch of vegetable oil in a skillet over medium heat until shimmering (about 350°F). Drop heaping tablespoons of batter into the oil, flattening slightly. Fry for 2–3 minutes per side until deep golden. Drain on paper towels.
3. For the dip, mix the sour cream, cilantro, lime juice, and 1/4 tsp salt in a small bowl. Serve alongside warm fritters.

The contrast of the fritters’ crunchy edges with the cool, tangy dip makes every bite irresistible. Tip: For extra fluffiness, let the batter rest for 10 minutes before frying.

White Corn Meal Empanadas with Beef Filling

These golden, crispy empanadas get a Southern twist with white cornmeal dough, wrapped around a savory spiced beef filling—perfect for handheld comfort food.

Ingredients

• For the dough: 1 ½ cups white cornmeal, ½ cup all-purpose flour, 1 tsp salt, ¼ cup cold butter (cubed), ½ cup warm water
• For the filling: 1 lb ground beef, 1 small yellow onion (finely diced), 2 garlic cloves (minced), 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, 2 tbsp tomato paste, 1 tbsp olive oil
• For frying: 1 cup vegetable oil (for frying)

Instructions

1. Make the dough: In a bowl, whisk together 1 ½ cups white cornmeal, ½ cup flour, and 1 tsp salt. Cut in ¼ cup cold butter until crumbly. Gradually add ½ cup warm water, kneading until a smooth dough forms. Cover and rest for 15 minutes.
2. Cook the filling: Heat 1 tbsp olive oil in a skillet over medium. Add onion and garlic; cook 3 minutes until soft. Add ground beef, breaking it up, until browned (5–6 minutes). Stir in 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp pepper, and 2 tbsp tomato paste. Cook 2 more minutes, then cool.
3. Assemble: Roll dough to ¼-inch thickness. Cut into 5-inch circles. Spoon 2 tbsp filling onto each, fold, and crimp edges with a fork.
4. Fry: Heat 1 cup vegetable oil in a deep skillet to 350°F. Fry empanadas in batches for 3–4 minutes per side until golden. Drain on paper towels.

The cornmeal dough adds a subtly sweet crunch that pairs beautifully with the smoky beef—ideal for game day or a cozy weekend snack.

Tip: For a baked version, brush empanadas with egg wash and bake at 375°F for 20 minutes.

White Corn Meal Porridge with Cinnamon and Sugar

This comforting porridge is like a warm hug in a bowl—creamy, subtly sweet, and spiced with just the right amount of cinnamon.

Ingredients:

• 1 cup white cornmeal
• 4 cups water
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, whisk together the white cornmeal and water until smooth. Bring to a gentle boil over medium heat, stirring frequently to prevent clumping.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the mixture thickens to a loose paste.
3. Stir in the whole milk, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cook for another 5 minutes, stirring constantly, until creamy and slightly thickened.
4. Remove from heat and stir in 1 tbsp butter and 1 tsp vanilla extract until fully melted and incorporated.
5. Serve warm, dusted with extra cinnamon or a drizzle of honey if desired.

The magic here is in the texture—smooth yet hearty, with the cornmeal’s natural nuttiness balancing the cozy sweetness of cinnamon and sugar.

Tip: For extra richness, swap the milk for coconut milk and top with toasted coconut flakes.

White Corn Meal Biscuits with Gravy

These flaky, slightly sweet cornmeal biscuits smothered in creamy sausage gravy are the ultimate comfort food—perfect for a lazy weekend brunch or a hearty breakfast-for-dinner situation.

Ingredients:

• For the biscuits: 1 cup all-purpose flour, 1 cup white cornmeal, 1 tbsp baking powder, 1 tsp salt, 1 tbsp sugar, 6 tbsp cold unsalted butter (cubed), 3/4 cup whole milk
• For the gravy: 1/2 lb breakfast sausage, 2 tbsp unsalted butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder

Instructions:

1. Make the biscuits: Preheat oven to 425°F. Whisk together 1 cup all-purpose flour, 1 cup white cornmeal, 1 tbsp baking powder, 1 tsp salt, and 1 tbsp sugar in a bowl. Cut in 6 tbsp cold butter until crumbly. Stir in 3/4 cup milk until just combined. Drop 1/4-cup scoops onto a parchment-lined baking sheet. Bake for 15 minutes until golden.
2. Make the gravy: Brown 1/2 lb sausage in a skillet over medium heat, breaking it into crumbles. Add 2 tbsp butter, then whisk in 1/4 cup flour. Cook for 1 minute, then slowly pour in 2 cups milk, stirring constantly. Simmer for 5 minutes until thickened. Stir in 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
3. Split warm biscuits and ladle gravy over top.

The cornmeal adds a subtle crunch to these biscuits, balancing the rich, peppery gravy beautifully. Tip: For extra flaky layers, fold the biscuit dough over itself twice before scooping.

White Corn Meal Crackers with Herb Seasoning

These crispy, golden crackers are packed with earthy cornmeal flavor and a fragrant herb kick—perfect for pairing with cheese or dunking into soups.

Ingredients:

• 1 cup fine white cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/3 cup olive oil
• 1/3 cup water (plus 1 tbsp if needed)

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the white cornmeal, all-purpose flour, 1 tsp salt, 1 tsp rosemary, 1 tsp thyme, and 1/2 tsp garlic powder.
3. Drizzle in 1/3 cup olive oil and mix until crumbly. Gradually add 1/3 cup water, stirring until a firm dough forms (add 1 tbsp more water if too dry).
4. Roll dough between two sheets of parchment to 1/8″ thickness. Cut into squares or use a cookie cutter for shapes, then transfer to the baking sheet.
5. Bake for 15–18 minutes until edges turn golden and crisp. Cool completely on a wire rack.

The cornmeal gives these crackers a satisfying crunch, while the rosemary and thyme add a garden-fresh aroma that’s irresistible. Tip: For extra flair, sprinkle coarse sea salt over the dough before baking.

White Corn Meal Torte with Roasted Vegetables

This rustic torte is a cozy, veggie-packed twist on cornbread—savory, slightly sweet, and perfect for a hearty side or light dinner.

Ingredients:

• 1 cup fine white cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup whole milk
• 2 tbsp honey
• 3 tbsp melted butter, divided
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Toss zucchini, bell pepper, and red onion with olive oil and smoked paprika on a baking sheet. Roast for 20 minutes, stirring once, until tender.
2. Whisk cornmeal, flour, baking powder, and salt in a bowl. In another bowl, beat egg with milk, honey, and 2 tbsp melted butter. Stir wet ingredients into dry until just combined.
3. Spread roasted vegetables in a greased 9-inch pie dish. Pour batter over top and drizzle with remaining 1 tbsp melted butter. Bake for 30 minutes until golden and set at the center.

The torte’s crumbly cornmeal base soaks up the veggies’ caramelized juices, making every bite rich and flavorful. Serve warm with a dollop of sour cream!

Tip: Swap in seasonal veggies like butternut squash or cherry tomatoes—just keep the total volume about the same.

White Corn Meal Gnocchi with Pesto Sauce

These pillowy gnocchi get a Southern twist with white cornmeal, paired with a bright, herby pesto for a dish that’s equal parts comforting and fresh.

Ingredients

• 1 cup fine white cornmeal
• 1 cup all-purpose flour
• 1 large egg, lightly beaten
• 1/2 cup whole-milk ricotta
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 2 tbsp pine nuts
• 1/4 cup extra-virgin olive oil

Instructions

1. In a large bowl, whisk together 1 cup white cornmeal, 1 cup all-purpose flour, and 1 tsp salt. Make a well in the center and add 1 beaten egg, 1/2 cup ricotta, and 1/4 tsp black pepper. Mix until a shaggy dough forms, then knead gently for 2 minutes until smooth.
2. Divide dough into 4 pieces. Roll each into a 1-inch-thick rope, then cut into 1-inch gnocchi. Press lightly with a fork to create ridges.
3. Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes until they float. Remove with a slotted spoon and toss with 2 tbsp olive oil to prevent sticking.
4. For the pesto: In a food processor, pulse 1/2 cup basil, 1/4 cup Parmesan, 1 garlic clove, and 2 tbsp pine nuts until chopped. With the motor running, drizzle in 1/4 cup extra-virgin olive oil until smooth.
5. Toss warm gnocchi with pesto and serve immediately.

The cornmeal adds a subtle sweetness and grit to the gnocchi, while the pesto keeps it lively—perfect for when you want something hearty but not heavy.

Tip: Freeze uncooked gnocchi on a baking sheet, then transfer to a bag for quick weeknight meals.

White Corn Meal Pudding with Vanilla Cream

This comforting pudding blends rustic cornmeal sweetness with lush vanilla cream—a humble dessert that feels like a hug in a bowl.

Ingredients

• 1 cup white cornmeal
• 4 cups whole milk, divided
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. In a medium saucepan, whisk together the white cornmeal, 3 cups of whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring constantly to avoid lumps.
2. Reduce heat to low and simmer for 15–18 minutes, stirring frequently, until thickened to a porridge-like consistency. Remove from heat and stir in 1 tsp vanilla extract.
3. Divide the warm pudding among serving bowls. Let cool slightly while preparing the cream.
4. In a chilled bowl, whip the heavy cream and 1 tbsp powdered sugar to soft peaks. Dollop over the pudding and drizzle with the remaining 1 cup of whole milk for a silky finish.

The magic here? The cornmeal’s gentle grit contrasts dreamily with the cloud-like cream—simple, but deeply satisfying.

Tip: For extra warmth, add a pinch of cinnamon to the cornmeal mixture as it cooks.

White Corn Meal Flatbread with Garlic Butter

This rustic flatbread is a breeze to whip up, with a golden, slightly crisp crust and a tender interior that soaks up garlic butter like a dream.

Ingredients:

• 1 cup white cornmeal
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 3/4 cup warm water
• 2 tbsp olive oil
• 4 tbsp unsalted butter, melted
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped

Instructions:

1. In a bowl, whisk together the white cornmeal, all-purpose flour, 1 tsp salt, and 1 tsp baking powder. Gradually stir in the warm water and 2 tbsp olive oil until a soft dough forms.
2. Knead the dough lightly on a floured surface for 2 minutes, then divide into 4 equal pieces. Roll each into a 1/4-inch-thick oval.
3. Heat a skillet over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and speckled with golden spots.
4. In a small bowl, mix the melted butter, minced garlic, and chopped parsley. Brush generously over the warm flatbreads.

The cornmeal gives these flatbreads a subtly sweet, nutty flavor that pairs perfectly with the punchy garlic butter—ideal for tearing and sharing straight off the skillet.

Tip: For extra fluffiness, let the dough rest for 10 minutes before rolling.

Conclusion

With 20 versatile white corn meal recipes, there’s something here for every meal—whether it’s a cozy breakfast, a hearty dinner, or a sweet treat. We hope you find a new favorite! Don’t forget to share your top picks in the comments and pin this roundup to Pinterest for later. Happy cooking!