A meal of chili can corn bread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread—the lightest and fluffiest I've ever tasted.
—Burdell Fossum of Plymouth, Minnesota
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
“'Busy' is my middle name,“ writes Terri Keeney of Greeley, Colorado, so she uses this incredibly easy corn bread to simplify her meals so she can get back to working, volunteering, and keeping her fast-paced family's schedule running as smoothly as possible.
WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others.
Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup.
-Edna Bjork, Norwalk, Iowa
My husband says this recipe is close enough to the corn bread his mother used to make, so I consider it a winner. His criteria were to "put butter on the corn bread without it crumbling to pieces" and "to be able to break it up into a glass of milk without it turning to mush."
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
This homeade corn bread sent in by Angela Oelschlaeger is dressed up with green onion, cheddar cheese and jalapeno pepper. It takes just minutes to bake. "Serve it warm with honey," suggests the Tonganoxie, Kansas cook.