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Healthy Recipes using Fine White Cornmeal

Savory Cornmeal Pancakes with Spinach and Feta

These savory pancakes are made with fine white cornmeal, fresh spinach, and crumbled feta, creating a nutritious breakfast option packed with flavor.

Ingredients
  • 1 cup fine white cornmeal
  • 1 cup almond milk
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 large eggs
  • 1 tsp baking powder
  • Salt and pepper to taste
  • Olive oil for cooking
Instructions
  1. In a bowl, mix the cornmeal, baking powder, salt, and pepper.
  2. In another bowl, whisk together the almond milk and eggs, then add to the dry ingredients.
  3. Fold in the spinach and feta, then heat olive oil in a skillet and pour in the batter to form pancakes, cooking until golden brown on both sides.

Cornmeal Crusted Baked Zucchini Fries

These crispy baked zucchini fries are coated in a fine white cornmeal mixture, providing a healthy alternative to traditional fried snacks.

Ingredients
  • 2 medium zucchinis, cut into fries
  • 1 cup fine white cornmeal
  • 1/2 cup whole wheat flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 egg, beaten
  • Olive oil spray
Instructions
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In one bowl, mix the cornmeal, flour, garlic powder, paprika, salt, and pepper.
  3. Dip the zucchini fries in the beaten egg, then coat with the cornmeal mixture, placing them on the baking sheet. Spray with olive oil and bake for 20-25 minutes until crispy.

Cornmeal and Quinoa Salad with Avocado Dressing

This refreshing salad combines fine white cornmeal and quinoa, topped with a creamy avocado dressing for a nutritious and filling meal.

Ingredients
  • 1/2 cup fine white cornmeal
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1 ripe avocado
  • 2 tbsp lime juice
  • Salt and pepper to taste
Instructions
  1. Cook the cornmeal in boiling water until thickened, then let it cool.
  2. In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion.
  3. Blend the avocado with lime juice, salt, and pepper until smooth, then mix everything together and serve chilled.

Sweet Cornmeal Porridge with Berries

A warm and comforting breakfast porridge made with fine white cornmeal and topped with fresh berries and a drizzle of honey.

Ingredients
  • 1/2 cup fine white cornmeal
  • 2 cups almond milk
  • 1 tbsp honey or maple syrup
  • 1/2 tsp cinnamon
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • Chopped nuts for topping (optional)
Instructions
  1. In a saucepan, bring the almond milk to a boil, then whisk in the cornmeal and reduce heat.
  2. Stir continuously until the mixture thickens, then add honey and cinnamon.
  3. Serve warm topped with mixed berries and nuts if desired.

Cornmeal and Black Bean Veggie Burgers

These hearty veggie burgers combine fine white cornmeal and black beans for a protein-packed, flavorful meal that’s perfect for grilling.

Ingredients
  • 1 cup fine white cornmeal
  • 1 can black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/2 onion, finely chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 egg
  • Salt and pepper to taste
Instructions
  1. In a bowl, mash the black beans, then mix in cornmeal, corn, onion, spices, and egg until well combined.
  2. Form into patties and refrigerate for 30 minutes.
  3. Cook on a grill or skillet over medium heat for about 5-7 minutes on each side until golden brown.

Cornmeal Polenta with Roasted Vegetables

Creamy polenta made from fine white cornmeal, served with a medley of roasted seasonal vegetables for a wholesome and satisfying dish.

Ingredients
  • 1 cup fine white cornmeal
  • 4 cups vegetable broth
  • 2 cups mixed vegetables (bell peppers, zucchini, carrots)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. Preheat the oven to 400°F (200°C) and toss the vegetables with olive oil, salt, and pepper, then roast for 20-25 minutes.
  2. In a saucepan, bring the vegetable broth to a boil, then whisk in the cornmeal and cook until thickened.
  3. Serve the polenta topped with roasted vegetables and garnish with fresh herbs.

Cornmeal Muffins with Banana and Walnuts

These moist and delicious muffins are made with fine white cornmeal, ripe bananas, and crunchy walnuts, making for a perfect healthy snack.

Ingredients
  • 1 cup fine white cornmeal
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 ripe bananas, mashed
  • 1/2 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1/2 cup walnuts, chopped
Instructions
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a bowl, mix the cornmeal, flour, sugar, and baking soda.
  3. In another bowl, combine the mashed bananas, almond milk, and coconut oil, then mix the wet and dry ingredients together, folding in the walnuts before pouring into the muffin tin and baking for 20-25 minutes.

Cornmeal Crêpes with Spinach and Ricotta Filling

Delicate crêpes made from fine white cornmeal, filled with a creamy spinach and ricotta mixture for a light and nutritious meal.

Ingredients
  • 1 cup fine white cornmeal
  • 2 cups almond milk
  • 2 eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • Salt and pepper to taste
  • Olive oil for cooking
Instructions
  1. In a bowl, whisk together the cornmeal, almond milk, and eggs until smooth.
  2. Heat a non-stick skillet with olive oil and pour in a thin layer of batter, cooking until set on both sides.
  3. In another bowl, mix the spinach with ricotta, salt, and pepper, then fill the crêpes and serve warm.

Cornmeal and Chickpea Salad with Lemon Vinaigrette

A vibrant salad featuring fine white cornmeal and chickpeas, tossed with fresh vegetables and a zesty lemon vinaigrette for a refreshing meal.

Ingredients
  • 1/2 cup fine white cornmeal
  • 1 can chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup parsley, chopped
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Cook the cornmeal in boiling water until thickened, then let it cool.
  2. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, and parsley.
  3. Whisk together olive oil, lemon juice, salt, and pepper, then mix with the salad and serve chilled.