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
Donna Thomas from Dallas has won over 200 ribbons for foods she’s entered at the Texas State Fair. Among them is this savory corn bread, stuffed with sausage and ham, that took the blue ribbon in the Cornbread Cookoff. “It’s practically a meal in itself!“ notes Donna.
Arkansas is called "razorback country", so this recipe seemed appropriate to represent our area! This dish is almost a meal in itself, but I serve it with mashed potatoes, fresh peas or butterbeans and cabbage slaw. I recently took it to our Senior Citizens Club and received lots of compliments and requests for the recipe.
I get this recipe years ago from my college roommate's mother. I've tried a lot of other corn bread recipes since, but none compares to this one—with the ham baked in, it's much more like a complete meal than simply a bread. I'm a home economics teacher, and I'm active in Future Homemakers of America, too. Besides cooking, I enjoy reading and cross-stitch.
"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.