Home/Stone Ground Cornmeal/Recipes
Back to Home

Healthy Recipes using Stone Ground Cornmeal

Savory Cornmeal Pancakes with Spinach and Feta

These fluffy pancakes combine stone ground cornmeal with fresh spinach and tangy feta cheese for a nutritious breakfast or brunch option.

Ingredients
  • 1 cup stone ground cornmeal
  • 1 cup almond milk
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
Instructions
  1. In a bowl, mix the cornmeal, baking powder, and salt.
  2. In another bowl, whisk together the almond milk and olive oil, then combine with the dry ingredients.
  3. Fold in the spinach and feta, then cook on a hot skillet until golden brown on both sides.

Cornmeal and Quinoa Salad with Avocado Dressing

A refreshing salad featuring stone ground cornmeal and quinoa, topped with a creamy avocado dressing for a satisfying meal.

Ingredients
  • 1/2 cup stone ground cornmeal
  • 1 cup cooked quinoa
  • 1 avocado
  • 1/4 cup lime juice
  • 1/4 cup cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • Salt and pepper to taste
Instructions
  1. Cook the cornmeal according to package instructions and let it cool.
  2. In a blender, combine avocado, lime juice, cilantro, salt, and pepper to create the dressing.
  3. Mix the cooled cornmeal, quinoa, and cherry tomatoes, then drizzle with the avocado dressing before serving.

Cornmeal-Crusted Baked Zucchini Fries

These crispy baked zucchini fries are coated in a flavorful stone ground cornmeal crust, making them a healthy snack or side dish.

Ingredients
  • 2 medium zucchinis, cut into fries
  • 1 cup stone ground cornmeal
  • 1/2 cup whole wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 egg, beaten
Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In one bowl, mix cornmeal, flour, garlic powder, paprika, salt, and pepper.
  3. Dip each zucchini fry in the beaten egg, then coat with the cornmeal mixture and bake for 20-25 minutes until golden.

Stone Ground Cornmeal Porridge with Berries

Start your day with a warm and comforting cornmeal porridge topped with fresh berries and a drizzle of honey.

Ingredients
  • 1/2 cup stone ground cornmeal
  • 2 cups water or almond milk
  • 1 tablespoon honey
  • 1/2 cup mixed berries
  • 1/4 teaspoon cinnamon
Instructions
  1. In a saucepan, bring water or almond milk to a boil.
  2. Gradually whisk in the cornmeal, reduce heat, and simmer until thickened, stirring frequently.
  3. Serve warm, topped with berries, honey, and a sprinkle of cinnamon.

Cornmeal and Black Bean Veggie Burgers

These hearty veggie burgers made with stone ground cornmeal and black beans are packed with protein and flavor, perfect for grilling.

Ingredients
  • 1 can black beans, drained and rinsed
  • 1/2 cup stone ground cornmeal
  • 1/2 cup diced bell pepper
  • 1/4 cup onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Instructions
  1. In a bowl, mash the black beans and mix in cornmeal, bell pepper, onion, cumin, chili powder, salt, and pepper.
  2. Form the mixture into patties and refrigerate for 30 minutes.
  3. Cook on a grill or skillet for 5-7 minutes on each side until heated through.

Cornmeal Crust Vegetable Quiche

This delicious quiche features a stone ground cornmeal crust filled with seasonal vegetables and eggs, making it a nutritious meal for any time of day.

Ingredients
  • 1 cup stone ground cornmeal
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1 cup mixed vegetables (spinach, bell peppers, onions)
  • 4 eggs
  • 1 cup milk
  • 1/2 cup cheese (optional)
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Mix cornmeal, olive oil, and salt, then press into a pie dish to form the crust.
  3. In a bowl, whisk together eggs and milk, then stir in vegetables and cheese. Pour into the crust and bake for 30-35 minutes.

Sweet Cornmeal Muffins with Honey and Almonds

These moist cornmeal muffins are sweetened with honey and topped with crunchy almonds, making them a delightful snack or breakfast treat.

Ingredients
  • 1 cup stone ground cornmeal
  • 1 cup whole wheat flour
  • 1/2 cup honey
  • 1/2 cup almond milk
  • 1/4 cup almond butter
  • 1 teaspoon baking powder
  • 1/4 cup sliced almonds
Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, mix cornmeal, flour, and baking powder. In another bowl, whisk honey, almond milk, and almond butter.
  3. Combine wet and dry ingredients, fill muffin cups, and top with sliced almonds before baking for 20-25 minutes.

Cornmeal Polenta with Roasted Vegetables

Creamy stone ground cornmeal polenta served with a medley of roasted vegetables makes for a hearty and healthy dish.

Ingredients
  • 1 cup stone ground cornmeal
  • 4 cups vegetable broth
  • 2 cups assorted vegetables (zucchini, bell peppers, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C) and toss vegetables with olive oil, salt, and pepper before roasting for 25-30 minutes.
  2. In a saucepan, bring vegetable broth to a boil and gradually whisk in cornmeal, stirring until thick and creamy.
  3. Serve the polenta topped with roasted vegetables.

Cornmeal and Apple Breakfast Bake

This healthy breakfast bake combines stone ground cornmeal with apples and spices for a warm, comforting start to your day.

Ingredients
  • 1 cup stone ground cornmeal
  • 2 cups almond milk
  • 2 apples, diced
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup walnuts, chopped
Instructions
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, mix cornmeal, almond milk, apples, maple syrup, cinnamon, and nutmeg.
  3. Pour into the baking dish, sprinkle with walnuts, and bake for 30-35 minutes until set.

Cornmeal Crusted Salmon with Lemon Dill Sauce

This healthy salmon dish features a crispy stone ground cornmeal crust and is served with a zesty lemon dill sauce for a gourmet touch.

Ingredients
  • 2 salmon fillets
  • 1/2 cup stone ground cornmeal
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
Instructions
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Coat salmon fillets with olive oil, then dredge in cornmeal, salt, and pepper.
  3. Bake for 15-20 minutes until cooked through. Meanwhile, mix yogurt, lemon juice, and dill for the sauce to serve on the side.