Cornmeal crust

An easy-to-make cornmeal crust really elevates this simple spinach quiche. You may never go back to a regular pie crust.

Cheddar Cornmeal Chicken Pot Pie Recipe by the Wood and Spoon Blog. This pot pie features a cheddar cornmeal crust, that bakes up almost cracker like. The filling is adapted from Ina Garten's famous recipe, and is butter goodness. The recipe can be made in a single pot, but I prefer to bake it in a cast iron skillet. You can even freeze the crust!

Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.

Cornmeal Pie Crust! A dash of cornmeal adds beautiful color & slight crunch to classic pie dough. I love this crust filled with summer berries or tomatoes.

Blueberry Galettes are a delicious summer treat. They're made with a blueberry filling that has a hint of lemon and a cornmeal crust that is folded over for a rustic dessert. Serve this for breakfast or an afternoon treat with a scoop of vanilla ice cream.

This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there’s the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho’s part. Rather than just letting the…

This cornmeal pizza crust recipe comes together with everyday pantry staples! Topped with your favorite toppings this homemade pizza crust is the best!

This rustic version of a tart or pie is filled with a simple mixed berry filling and topped off with a scoop of ice cream for a Patriotic summer dessert.

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I have made this many, many times over the years, especially as a dessert with our Thanksgiving and Christmas dinners, but it's good any time of year. Sometimes I will just use the filling with a lattice-topped regular pie crust. When I do use the cornmeal crust, I like to use acorn and leaf cut-outs made with small cookie cutters for Thanksgiving and star or tree cut outs for Christmas- very impressive! Originally from a November 1993 issue of Bon Appetit. This is especially good with a…