I use a lot of corn meal over the course of a year. Sometimes I buy stone-ground yellow corn meal, which has more flavor and more nutrition, and once in awhile I buy white corn meal for a change. The white kind has a smoother, sweeter flavor than yellow.

Here are some recipes from the back of the white corn meal box, but could also be made with the yellow. The butter or margarine adds a nice flavor.

Sweet Corn Bread
1 1/2 cups flour
2/3 cup sugar
1/2 cup white corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

Preheat oven to 375 degrees and grease an 8 by 8 inch baking pan or 18 to 20 muffin cups. Combine the dry ingredients in a medium bowl. Combine the eggs with the liquid ingredients in a small bowl, mixing well. Add to the flour mixture and stir just until blended. Pour into the greased pan or muffin cups. Bake 35 minutes or until it tests clean in the center. Muffins should be done in 18 to 20 minutes.

======

Here is a totally convenience recipe for the crockpot that is supposed to be just excellent. The current trend in cooking seems to be to add cream cheese to just about anything. If you didn't have the chive and onion variety, regular cream cheese would probably work and you could add some minced onion if you wanted to.

Heavenly Crockpot Chicken

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves
Directions

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.