Cornbread

"Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanché of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal — but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them." This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too.

Can be prepared in 45 minutes or less.

The original cornmeal batters, as made for the settlers by the Indians, consisted of cornmeal, salt and water. These simple batters quickly evolved to include eggs, butter and milk, and were the basis of many of the most celebrated Early American breads, cakes and puddings.

This corn bread is less moist than others, but it's perfectly delicious for eating, especially when spread with butter. Active time: 10 min Start to finish: 1 hr (includes cooling)

Active time: 30 min Start to finish: 1 1/2 hr

Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

Moist, with subtle heat from the chipotles.

For accompaniments, toss watercress and thin slices of red onion with Dijon vinaigrette, and add chopped fresh basil to stewed tomatoes. Pecan pie can top it off.

Active time: 10 min Start to finish: 25 min

I first created this recipe at Routh Street Cafe in 1984. I've since had it on menus at five different restaurants in some form or another. It's also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It's also best served warm.