"Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon.
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