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
A friend gave me this recipe several years ago, and it's my favorite. I love to serve the melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Looking for a moist bread to dunk in a bowl of chowder or chili? Try this tasty recipe. It’s one of Isaiah’s favorites, Silvana says. “He could eat it for breakfast, lunch and dinner.” —Silvana Nardone, New York, New York
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty!