Cornmeal

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Melt some butter in maple syrup to drizzle over these slightly crunchy hotcakes.

Cornmeal in the dough gives the bread an appealing, slightly crunchy texture.

Can be prepared in 45 minutes or less.

Begin this dish early in the day to allow the polenta to set.

This recipe originally accompanied Corn Bread Succotash Stuffing . The corn bread also can be served on its own.

An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.

Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.

Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.

Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.