"I always serve this tasty taco-seasoned bread with chili or cream soups," remarks Bobbie Hruska of Montgomery, Minnesota. "With its slightly chewy crust and wonderful texture inside, I'm sure you'll love it, too."
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
When I was first married, I found a muffin recipe that called for bacon. I modified it through the years and came up with this recipe. It's become a favorite breakfast treat for my husband and me. He grew up in northern New Mexico and thinks most foods benefit from the addition of green chilies.
"Nothing says Southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations."
Cutler Bay, Florida
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
I usually have to double this recipe because we go through these so quickly. The tortillas are so tender, chewy and simple, you’ll never use store-bought again. —Kristin Van Dyken, West Richland, Washington
This tasty corn bread is easy to mix up. I serve it often with a meal or hearty bowl of soup as an alternative to rolls. Cheddar cheese makes it specially flavorful, and the diced peppers add nice color.
—Esther Shank, Harrisonville, Virginia