Here's an easy main dish that's cute enough to double as a Halloween table centerpiece! The hearty meatless chili is spiced up with onion and colorful Serrano and red peppers. —Agnes Ward, Stratford, Ontario
We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. —Joyce Hawkins, Snellville, Georgia
I named this recipe after the wooded hill that we can see from our house. It is said that the pilgrims discovered a cache of Indian corn here in Truro, near the tip of Cape Cod, that enabled them to survive their first harsh winter in the New World.
I first tasted this bread when we visited some good friends in Arkansas in the early '70's. I have made it on many occasions since then, particularly for card club and church functions. I enjoy my job as postal clerk at our local office, and spending time with our two children and five grandchildren.
Working full-time outside of the home doesn't allow me to cook as often as I'd like. So when I get a spare moment, I create plenty of delicious foods for my family. This is an all-time favorite I'm asked to make often.
I get this recipe years ago from my college roommate's mother. I've tried a lot of other corn bread recipes since, but none compares to this one—with the ham baked in, it's much more like a complete meal than simply a bread. I'm a home economics teacher, and I'm active in Future Homemakers of America, too. Besides cooking, I enjoy reading and cross-stitch.
It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.