Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow.
I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. —Tena Edyvean of Rapid City, South Dakota
In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees.
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
Marg Ogden of Palmerton, Pennsylvania jazzes up corn bread mix with salsa, corn, cheese and liquid smoke to create these spicy muffins. The moist morsels are an ideal accompaniment to chili or a Southwestern supper.