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."
This frosted yeast bread is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side.
-Betty Kaytis, Elizabethton, Tennessee
A meal of chili can corn bread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread—the lightest and fluffiest I've ever tasted.
—Burdell Fossum of Plymouth, Minnesota
“Here in the Deep South, tomatoes are really delicious on the Fourth of July,” jots field editor Sundra Hauck from Bogalusa, Louisiana. “They’re super on this bread, which is good any time you fire up the grill.”