Corn Spoon Bread

I don't care for corn bread, but I made this for my MIL and BIL, both Southerners. They dubbed it, "The best corn bread they've ever eaten!" That's high praise! Thanks for sharing, Rosie.

The first time I had spoon bread was a a pot luck about a month ago. It was so delicious, that I just had to add it to my Thanksgiving menu! I searched for a recipe that did not include cheese and was had a slight sweet flavor. Yours fit the bill, but I also added 1/4 cup of sugar (to make it sweeter). This was so delicious and a hit on Thanksgiving! The leftovers were even better! This will definitely not be one of those just on Thanksgiving recipes though, I will be making this throughout the year - and may just take it to my next pot luck! :-)

This too is excellent corn bread. I made it with a gluten-free mix. Very nice, as posted. For a change, you could add cheese and/of canned chili peppers.

I was going to enter this recipe but I found this one. Every Thanksgiving and Christmas my Grandmother from Kentucky made this, as did my mother, and now my wife and I do. We follow this recipe almost exactly, except that we don't add the whole kernel corn, and we always make a double recipe (and have no leftovers). This is a wonderful recipe and always garners many, many compliments--all the better because it is, indeed, incredibly easy to make.

Good recipe. I added sun dried tomatoes inside and some cheddar cheese on top for last 10 min of baking, and it turned out great. The tomatoes sweetened it up a bit and added nice color to the dish. Also found that the left overs work really well as 'croutons' in a creamy tomato soup. yum!