Cornmeal

The black pepper is not necessary, but it does add interest and a pleasant warmth in the mouth. If you'd rather, add 1/2 teaspoon of ground ginger with the dry ingredients, instead of the pepper. These are perfect with ice cream and fruit. This recipe uses approximately 4 lemons.

Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

If you don't have a 2 3/4-inch-diameter cookie cutter, the same size tin can (with top and bottom removed) works just as well.

Serve with: Steamed carrots and scalloped potatoes. Dessert: A bakery strawberry tart.

Active time: 30 min Start to finish: 30 min

Tender Iowa corn was the inspiration for these terrific biscuits. They are best eaten the day they are baked; extras can be warmed up the next morning for breakfast or brunch. Be sure to serve them with plenty of butter.

Moist, with subtle heat from the chipotles.

"On a recent trip to the Napa Valley, my husband and I had lunch with friends in the Cask Room at Merryvale Vineyards in St. Helena," writes Karen G. Shughart of Mechanicsburg, Pennsylvania. "The meal was prepared by Knickerbocker's Catering. Desserts must be their specialty, because the apricot tart with cornmeal crust was fabulous." Serve this tart with or without the sweet Apricot Sauce. Cornmeal adds texture and flavor to the crust.

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Can be prepared in 45 minutes or less.

Add eggs and fruit for a nice menu.

Active time: 10 min Start to finish: 25 min