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.”
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.
In New Orleans, after the cake is baked a tiny toy baby is often inserted into it. Whoever gets the piece with the baby is supposed to have a year of good luck. The catch is they must also throw a Mardi Gras party next year. — Stacey West-Feather, Jay, Oklahoma
"This recipe for sweet corn bread is a combination of many trials and errors," says Kristy Kent, Wind Gap, Pennsylvania. "I tried to duplicate an extraordinary corn bread I sampled in another town. Adding honey to a combination of recipes finally did the trick."
A boxed corn bread mix gets a tasty treatment from Janice France of Depauw, Indiana when dressed up with bananas and chopped walnuts. The moist golden loaves are a great addition to a brunch buffet or bake sale.
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