These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size.
-Sue Santulli, Sea Girt, New Jersey
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper.
-Eloise Waler, Rayville, Louisiana
The phrases “holiday dinner” and “low-fat” are seldom used together, unless Rebecca Baird’s corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.
WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others.
Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup.
-Edna Bjork, Norwalk, Iowa
My husband says this recipe is close enough to the corn bread his mother used to make, so I consider it a winner. His criteria were to "put butter on the corn bread without it crumbling to pieces" and "to be able to break it up into a glass of milk without it turning to mush."
Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.