I entered the corn recipe contest at the 1998 Iowa State Fair. I improvised with a banana nut bread recipe I had. I replaced the bananas with cream-style corn and used hazelnuts instead of pecans. I won both the blue ribbon and the overall ribbon!
This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy recipe.
I found this fun recipe in a newspaper years ago and always serve it up for special brunches-and for my Super Bowl crowd. The spicy, stick-to-your-ribs loaf really warms folks up, and family and friends just rave about it.
"I discovered this recipe over 30 years ago and have used it ever since," remarks Patricia Kile of Elizabethtown, Pennsylvania. With just three ingredients, the corn-flavored strips couldn't be simpler. Toasty from the oven, they are wonderful with a soup or salad.
I named this recipe after the wooded hill that we can see from our house. It is said that the pilgrims discovered a cache of Indian corn here in Truro, near the tip of Cape Cod, that enabled them to survive their first harsh winter in the New World.