Mexican Chicken Pie

This Mexican Chicken Pie, filled with chicken, potatoes, carrots, peas, and corn and topped with a cornmeal and cheese crust is spicy and delicious. 

The cornmeal crust that tops this Mexican chicken pie is super easy to make, plus you can make the dough for the crust in advance and refrigerate it until you are ready to make the pie.

Cornmeal and Rice Crusted Catfish

This fried catfish is coated with a mixture of cornmeal and ground long grain rice and then pan fried until it is golden and crispy. 

This cornmeal and rice crusted catfish is extra crunchy from the rice in the dredge used before frying.

Tartine-Style Sourdough Rosemary Polenta Bread

This Tartine-style sourdough rosemary polenta bread has a thick crispy crust and a super flavorful crumb. It's loaded with polenta, rosemary, and pumpkin seeds. While I've made a sourdough polenta bread before, this one has much higher percentage of the polenta.

This Tartine-style sourdough rosemary polenta bread recipe takes the original 75 percent hydration Tartine bread and tosses in a big helping of prepared polenta, along with fresh rosemary and toasted pumpkin seeds.

No Knead English Muffins

These English muffins are soft and airy on the inside and crisp and crusty on the outside. When split with a fork, they are loaded with "nooks and crannies."

These English muffins are "baked" on a griddle rather than in the oven, and the dough is one-third whole wheat flour, which gives them a slightly sweet hearty flavor.

Pumpkin Cornmeal and Rye Pull-Apart Rolls

These Pumpkin Cornmeal and Rye Pull-Apart Rolls are moist, mildly sweet, and absolutely perfect for dinner rolls, sliders, and however else you like to enjoy good bread.

While these Pumpkin Cornmeal and Rye Pull-Apart Rolls are brightly colored from the pumpkin puree, they really don't actually taste like pumpkin. The biggest role that the pumpkin plays is to add an amazing long lasting moistness to these rolls.

Zucchini and Roasted Corn Muffins

These Zucchini and Roasted Corn Muffins are the perfect combination of savory and sweet.

These Zucchini and Roasted Corn Muffins might be my new favorite muffin. If zucchini bread and corn bread got married, they might have produced these muffins as their offspring.

Cheddar Muffins

These Cheddar Muffins could really be delicious cheesy bread masquerading as muffins... or maybe cheddar biscuits disguised as muffins. 

These cheddar muffins are loaded with cheese and flavored with shallots, just a bit of cornmeal, Dijon mustard, freshly ground black pepper, and Tabasco sauce. They have just the right amount of kick.

Crushed Red Pepper Grissini

These Crushed Red Pepper Grissini are super spicy, skinny, and crunchy. They are the perfect bar snack, and excellent with a glass of wine or a beer. 

These grissini are loaded with Parmesan cheese, herbs, hot sauce, and just the right amount of crushed red pepper, at least for me.

You see, I'm a huge fan of crushed red pepper. Don't tell anyone, but I keep a shaker of it in my desk at work, just in case there's a crushed red pepper emergency. For example, what if a pizza party breaks out and the pizzeria didn't send along any? Total emergency.

Blueberry Cornmeal Sourdough Muffins

These Blueberry Cornmeal Sourdough Muffins are perfect for bakers who keep a sourdough starter around for making bread.

One of the things about maintaining a sourdough starter is the requirement to discard some of it prior to feeding it. Unless you are a professional baker and make sourdough on a daily basis, you will have to eventually throw out a good portion of your starter when you double it with more flour and water. Otherwise, as anyone who is mathematically inclined and familiar with the term "exponential" will realize, the starter will eventually pretty much take over your house.