“This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It’s not difficult and is well worth the effort. Plus, it smells glorious when baking!”—Fancheon Resler Bluffton, Indiana
Chopped green chilies and flakes of red pepper provide flecks of color in every slice of this large loaf. Slightly spicy with ground cumin, it's great for sandwiches or as an accompaniment to mild soups.
Pretty flecks of green and red pepper give these moist muffins a colorful look that friends will be drawn to. But after one bite of what a tester described as “the best corn muffins I’ve ever had,” they’ll be hooked on the flavor. —Priscilla Gilbert, Indian Harbour Beach, Florida
With a little help from a boxed mix and a can of green chilies, you'll have no trouble baking a pan of this sweet moist corn bread. Serve these thick slices alongside bowls of your family's favorite soup or chili. —Taste of Home Test Kitchen, Greendale, Wisconsin
These dressed-up cornmeal muffins are chock-full of chopped pecans. Served warm with jalapeno pepper jelly, they make a zippy accompaniment to a bowl of chili or a brunch buffet. —Shirley Glaab, Hattiesburg, Mississippi
After many years of experimenting, I developed this recipe for corn bread. It has become a favorite with my family and often accompanies our meals of chili, soup or meat dishes. You can adjust the "heat" by the number of jalapeno peppers you use. —Archie Timmons
These fried cinnamon-sugar goodies from the Country Woman Test Kitchen are best when fresh and hot. Try them with cups of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.