“My mother loves spicy foods, so I created this crusty, rustic loaf just to suit her taste,“ writes Natalie Ann Gallagher from Clovis, California. “Now my whole family enjoys its zesty flavor and asks for it often.“
After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!
Fat-free refried beans are the surprise ingredient in these soft, high-rising loaves with just a hint of heat. “Beans increase the protein content of the bread and are so good! We serve this instead of garlic bread with Mexican dishes.” Sandra Lee Herr - Stevens, Pennsylvania
"Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf," promises Lola Gangwer of Burgoon, Ohio. "For a milder chili taste, use green chilies in place of the jalapenos."
"I adapted a recipe from a small Texas cafe to come up with these moist, spicy corn bread muffins," recalls Marion Lowery of Medford, Oregon. "They're wonderful alone or with butter and a bit of ham for a midday sandwich."
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