Reviewed: Nov. 22, 2009

This is a great alternative to stuffing BUT you got to had a can of mild green chilies

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taaseth

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Reviewed: Aug. 18, 2009

this was sooo yummy!!!!! the corn kernels gave a little crunch but didnt take away from the actual cornbread. i used cheddar cheese and put it in the mix as well as on top. yum!

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cookkassi

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Reviewed: Aug. 12, 2009

This was a great recipe, I was looking for something a little different from this but my children and husband loved this one. I used 1 1/2 cups cornmeal mix and added 1/3 cup of sugar and omitted the cheese like one of the other reviewers.

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mommylove4

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Reviewed: Mar. 30, 2009

I made this with the marie callanders cornbread mix and didnt add the cheese. Instead of adding sugar to the mix we served it topped with a drizzle of honey! Turned out awesome!

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Eva

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Reviewed: Feb. 3, 2009

Must add sugar!

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carolyn

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Reviewed: Dec. 21, 2008

I made this for my company potluck and it was a huge hit. I'm not a huge fan of Swiss Cheese with cornbread, so I used a mild cheddar, and I baked it into the bread instead of topping it. It was amazing.

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Dana

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Reviewed: Nov. 6, 2008

Super yummy, just a quick note, one time when I went to make this I was out of sour cream (DREAD!!!) but substitued with cottage cheese and it still turned out fabulous! Goes well with enchiladas, chili, etc!

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Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

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Reviewed: Jun. 23, 2008

Made this for two different holiday dinners with great results both times. Was also good reheated.

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ENSOLETTE

Cooking Level: Expert

Home Town: Tallmadge, Ohio, USA

Living In: Stow, Ohio, USA

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Reviewed: Jun. 13, 2008

This ended up being a soft set consistency (which is perfect spoon bread) and was good but needs tweaking as it was a bit bland. Next time I will add a more strongly flavored cheese (pepper jack) and a can of green chiles for some extra spice. The texture and the flavor was PERFECT (be sure not to overbake this). If you use the Jiffy corn bread mix which already had sugar in it, don't add more sugar! The creamed corn will add additional sweetness and if you add more sugar it will taste like a dessert bread instead of a savory one.

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Feb. 13, 2008

I've never tried the cheese on this recipe because we like it without. My son didn't like the texture, so the last time I made this I halved the amount of butter and sour cream and added a tablespoon of sugar. Poured the batter into muffin tins and baked them until good and set, then I browned them under the broiler. Served them up with chili and there were no complaints. I like this recipe because it's a good base for either sweet or savory corn bread and it can be easily modified to taste. Great submission.

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SHELLY48

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2008

Good, wasn't like the traditional spoon bread I was looking for. More like a corn casserole with swiss cheese.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 30, 2007

My sister made this recipe for our Thanksgiving dinner - it was GREAT!!! Loved by all and is a definite add to our traditional dishes! She used a chesse blend as well and mixed it into the batter instead of putting it on top and also used a sweet cornbread mix! GREAT RECIPE!

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GRK

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Reviewed: Nov. 19, 2007

I was looking for a spoon bread recipe after I tried some at a local Mexican restaurant, which was a sweeter kind than this one. I only sprinkled a little bit of cheese on top, about 2 minutes before the bread was done and it melted perfectly. I'll definitely make this again, but I'll add more Splenda next time. My boyfriend absolutely loved it and said he'd eat the bread by itself for dinner. Somehow though the bread was even better the next day and I didn't even warm it up!

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pepper540

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Reviewed: Oct. 10, 2007

I loved this dish. My boyfriend ate the entire pan in a day. I took out the swiss cheese and added 1/3 cup of white sugar for a sweeter taste and it was amazing. Great recipe.

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ashley_bellon

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Reviewed: Sep. 14, 2007

Hey, this was delicious, thanks! Even with the rough start (as I was preparing I found out I had too much creamed corn and not enough cornbread) this turned out great. I don't know why people want more sugar in this, it was perfect. I did use cheddar instead of swiss though as I dislike the bitterness of Swiss cheese, so maybe that's what others problem was. I thought it was great. A new comfort food -- just what I needed last night.

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roxanapeace

Cooking Level: Beginning

Home Town: Baker, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Aug. 20, 2007

I love this - with or without the cheese! Depends on the day & if I am on a diet!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jun. 23, 2007

I think other reviewers probably eat too much sugar. This recipe is fine as is -- with one exception. I use colby jack or some other kind of cheese. Mix some into the mix and put some on top during the last few minutes. As someone who lives in a higher altitude you need to check the doneness. It's not consistant in these mountains :)

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Pastor Amy

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Mar. 29, 2007

Awesome, extremely quick recipe. I followed the recipe exactly as written and it came out perfect. I wouldn't change a thing.

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2007

Super Great. I used sweet creamed corn and it still was not sweet enough. Will make again but include sugar.

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Keli

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Reviewed: Feb. 23, 2007

What a yummy discovery. Everyone loved it and went back for seconds. I leave out the whole can of corn and cheese. I used 1 1/2 boxes of the jiffy corn muffin mix to equal 12oz. of corn bread mix. Added a 1/3 cup of sugar. It's definately a keeper!

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C. Waite

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Sandy, Utah, USA

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Cheese Corn Spoon Bread

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