In a large mixing bowl, add olive oil, milk, lemon juice and egg. Whisk to combine. Add cornmeal, sugar, baking soda, cream of tartar, kosher salt and thyme. Whisk to combine. Add flour and fold it in until evenly mixed.

Pour batter into prepared pan. Bake at 375ºF for 25–30 minutes. It is normal for the top to crack. Cornbread is done when a gentle press on the center does not make an indent.

In a large bowl, whisk flour, cornmeal, kosher salt, baking soda, sugar and cream of tartar until fully combined. Set aside.

In a medium bowl, whisk milk, eggs, lemon juice, oil and water until well mixed.

Pour wet ingredients into the large bowl of dry ingredients. Mix until everything is wet and combined. Do not beat out the lumps. Fold in the scallions.

Lightly spray burners of the waffle iron with oil. Pour in correct amount of batter according to waffle iron instructions. Cook until waffle maker says done (a minute or so more for extra crispy).

Serve hot and fresh with sour cream and additional diced scallions. These waffles can be frozen or refrigerated. They reheat nicely on a sheetpan in the oven at 425ºF for 5–6 minutes.

Chop spinach into small pieces. Set aside.

In a medium-size bowl, add eggs and whisk well. Mix in yogurt, salt, and baking powder. Add all-purpose flour and corn flour, mix until smooth. The mixture will be very thick. Finally, add olive oil and whisk well until creamy.

Add spinach and cottage cheese. Stir gently using a spatula. Transfer mixture to pan and bake for about 40 minutes. When done, cut bread into squares.

Pour wet mixture into dry ingredients and stir until batter just comes together. Spoon into greased muffin tins and bake at 350ºF for 15–20 minutes, until golden brown and a toothpick inserted into the center of a muffin comes out clean. Serve warm.

Note: This recipe can be used to make mini muffins (bake 12–15 minutes) or in a 9-inch square baking dish (bake 30–35 minutes).

In a large bowl, stir cornbread mix, water, melted butter, mayonnaise, and shredded cheese until combined.

Spoon batter into muffin tins, filling 2/3 full. Sprinkle additional cheddar cheese onto tops of batter, followed by the chili lime and cheese topping.

Bake for 16–9 minutes, or until muffins are lightly browned.

While muffins are baking, prepare whipped honey butter. In a medium bowl, beat softened butter with an electric hand mixer for 2–3 minutes, or until light and fluffy. Add vanilla extract, honey, and salt and beat until fully combined. Store in an airtight container and refrigerate until ready to serve.

Serve muffins with whipped honey butter. Enjoy!

In a large bowl, whisk together all the dry ingredients. In a separate medium bowl, whisk applesauce, butter and agave until well mixed. Pour over the dry ingredients and still until combined. Your batter will be quite thick.

Spread evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25–27 minutes. Let cool completely in the pan.

Once cool, slice and devour!

Note: Please weigh your flours to ensure accurate results.

Meanwhile, in a medium bowl, whisk together the dry ingredients.

Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.

Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened.

Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20–25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.

Serve hot with butter and maple syrup.

Rinse blueberries and let drain.

Place milk and salt in a medium-sized saucepan. Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal. Stir constantly until mixture begins to thicken, about 5 minutes.

Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder.

Beat eggs in a small bowl then add to the batter. Fold in blueberries. Fold in cane sugar.

Pour into prepared baking dish and bake 35–40 minutes.

In a large bowl, whisk flour, cornmeal, sugar, cornstarch, baking powder, and salt. Add oil and milk and whisk until smooth.

Pour the mixture into a greased 9-inch pie dish. Bake for 20–25 minutes.

Combine dry ingredients in a medium-sized bowl (flour, cornmeal, baking powder, and salt).

Mix together wet ingredients in a small bowl (corn, cream style corn, sour cream, eggs, butter, and sugar). Add wet ingredients to dry ingredients and stir until combined.

Pour mixture into an 8×8 greased baking pan. Bake for 45 minutes to 1 hour, or until center is set and the top just starts to lightly brown.

Serve warm with sour cream on top.