My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side.
-Betty Kaytis, Elizabethton, Tennessee
Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.
WE HAD a lot of family get-togethers when I was growing up.
My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite - she started making it 40 years ago. The flavors call to mind the taste of corn bread stuffing!
-Shirley Smith, Yorba Linda, California
Donna Thomas from Dallas has won over 200 ribbons for foods she’s entered at the Texas State Fair. Among them is this savory corn bread, stuffed with sausage and ham, that took the blue ribbon in the Cornbread Cookoff. “It’s practically a meal in itself!“ notes Donna.
Arkansas is called "razorback country", so this recipe seemed appropriate to represent our area! This dish is almost a meal in itself, but I serve it with mashed potatoes, fresh peas or butterbeans and cabbage slaw. I recently took it to our Senior Citizens Club and received lots of compliments and requests for the recipe.
I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. —Tena Edyvean of Rapid City, South Dakota