It's a pleasure to serve this moist corn bread to family and guests. Honey gives it a slightly sweet taste. Most people find it's difficult to eat just one piece.
-Adeline Piscitelli, Sayreville, New Jersey
These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.—Barb Marshall, Pickerington, Ohio
What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds.
-Sandra Thorn, Sonora, California
This is a delicious recipe I've served many times to my family. I don't always shape the bread into a heart, but it is fun to do that for Valentine's Day or another special occasion. Even if you don't have a heart-shaped pan, garnishing with ribbon adds a colorful touch. One of our favorite meals is this corn bread with bean soup and a salad.
Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
Mother's corn bread is a special treat she made often while I was growing up and still makes today. My grandmother came up with this recipe years ago. True to tradition, I serve it frequently to my own family.