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.
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.
I love to cook and have thought about submitting some of my recipes for a long time. My supportive and encouraging mom finally convinced me to stop thinking about it...and do it! I often serve this corn bread with chili.
New grandmothers sometimes get a little goofy - in my case it was "corny". Since our state is known for growing corn, I planned a corn theme dinner for our grandson's first visit. These golden mini muffins with a rich corn taste were a fun part of the meal.
-Nadine Brimeyer, Denver, Iowa
Moist and crusty, with tasty flecks of crawfish tail meat and zippy peppers, this is a tempting, distinctive corn bread. I like to serve it warm alongside soups and stews for a memorable lunch or supper.
-Eloise Waler, Rayville, Louisiana