Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."
We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. —Joyce Hawkins, Snellville, Georgia
MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry.
She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time.
-Elizabeth Cooper, Madison, Alabama
This moist corn bread, which relies on convenient muffin mix and frozen broccoli, is a breeze to whip up anytime. "It's especially good in the winter with a steaming bowl of soup," relates Charlotte McDaniel of Anniston, Alabama.