Flour

Make this bread, which is used in the Southwest Corn Bread Stuffing with Corn and Green Chilies and Southern Corn Bread Stuffing with Smoked Ham and Yams recipes, at least one day and up to two days ahead of time.

Can be prepared in 45 minutes or less.

The tartness of the cranberries is accented by the sweet, crunch meringue filling served at Le Bec-Fin in Philadelphia.

For years, pumpkins were planted in central-state cornfields to help the corn's roots cool in the summer. This pretty roll cake is an impressive alternative to classic pumpkin pie.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Polenta is layered with Fontina cheese and cream in this decadent casserole. Offer it with the sausages and tomato sauce, or on its own as a brunch or lunch dish.

Can be prepared in 45 minutes or less.

The Mexican sausage called chorizo teams up with other southwestern ingredients-including corn bread, an Anaheim chili, cilantro and oregano-for a delicious stuffing.

Like steamed Boston brown bread, this baked version is quickly mixed together and makes a dense, fragrant loaf. Rye bread flour is sold at natural foods stores, specialty food stores and some supermarkets.

Polenta is often made at the last minute on the stove. Since this version is baked, it's a great do-ahead dish.

This flavorful bread uses just a tad of canola oil instead of lots of butter.

The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.

The creamy tequila-orange filling contrasts perfectly with the tart cranberry topping.

For a vegetarian version, substitute canned vegetable broth for the chicken broth; the result is equally delicious.