"corn bread" news and stories

Looking for a great accompaniment to hearty soups and chilis? Try Marcus Samuelsson's jalapeño corn bread -- it's got a spicy, sweet kick from jalapeño peppers, chili powder and honey. Even better, it's a very forgiving recipe, so you can experiment with the level of chiles and honey to achieve the balance you're looking for.

Try Marcus' recipe for Jalapeño Corn Bread.

Warm corn-bread muffins with butter and raspberry preserves -- breakfast doesn't get much better than this. Mini or grande makes no difference. Blogger my_amii went the small route, and serves them straight up (here's her recipe). But feel free to give your muffins some playmates. Marcus Samuelsson lays on the jalapeños in this recipe. Or try this cranberry-pistacho combo. In Kitchen Daily contributor Gina Marie Miraglia Eriquez's recipe, she gets right to the heart of my corn-muffin cravings by stuffing them with preserves.

And after reading about high-fructose corn syrup and corn for ethanol and how our farmland is turning into one big cornfield to feed cattle, isn't it a relief to get back to talking about corn as just plain corn?

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If this picture doesn't look like the epitome of homestyle diner food, I don't know what does. The basket of cornbread looks like exactly the sort of thing you'd expect to see on the table at a place that serves really good fried chicken. The picture was taken at a Harlem restaurant called Amy Ruth's, which is known for their fried chicken and waffles, by The Girl Who Ate Everything. She describes it as being very tasty, as well as "fluffy, light, tender and moist enough not to be classified as 'dry'" and it was, in fact, served up just before she and her dining companion tucked into plates of fried chicken, fried okra and mac and cheese. It's more of a Northern-style cornbread than a Southern one, but if it tastes even half as good as it looks, I don't think that too many fried chicken fans will complain if they get this as a side dish.

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