Reviewer:

kaleinani


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Reviewed: Apr. 3, 2008

Super recipe. I made this for a potluck and have gotten a million requests for it since. It will definately be one of my go to recipes. My crockpot cooks a little hot and it was done way before the suggested time, so I will watch it from now on. Also, do this with a crock-pot-liner. I like to never got all the spoonbread out of there! Otherwise, really, really excellent.

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Reviewer:

LadyJess

	Cooking Level: Intermediate Home Town: Georgetown, Kentucky, USA Living In: Sadieville, Kentucky, USA
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Reviewed: Mar. 24, 2008

I have been making a similar one for years but wanted to try this in the crock pot. I did change a couple of things-I doubled the recipe to cook in a 6 quart slow cooker. I added a stick of melted butter and some vanilla. I didnt have nutmeg, so I used pumpkin pie spice. I also used a total of 4 eggs instead of the egg substitute, use only 2 eggs if not doubling the recipe. I cooked on high for 3.5 hours and it was perfect!! This was better than my other recipe which used sour cream instead of cream cheese. I had rave reviews!! Thanks!!!

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Reviewer:

Kb1sheehan

	Cooking Level: Expert
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Reviewed: Feb. 2, 2008

Awesome recipe!!! I baked it in the oven because I didn't have time for the crock pot, it took about 1 1/2 hours on 325 degrees.

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Reviewer:

trigirl

	Cooking Level: Expert
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Reviewed: Nov. 18, 2007

This was my first try at ANY kind of spoon bread. I chose this one since it was for a second grade class corn tasting party and I thought a sweet dish would go well. Well, I had more requests from the parents and faculty for this - it was delicious. I can't help myself but adapting any recipe i try so these are my changes that gave it 5 stars from me: I used low fat cream cheese and skim milk. I used a teaspoon of pumpkin pie spice (I was out of nutmeg) and then added a teaspoon of vanilla. Everything else was as written in the recipe. So great to be able to let it in the crock pot, too. Give this one a try!!

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3 users found this review helpful