Reviewed: Apr. 17, 2012

I loved this. It came out very moist.

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Reviewer:

Kristine

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 15, 2012

YUM!!! I made this in the crockpot.

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Reviewer:

Tiffany

Cooking Level: Beginning

Living In: Enterprise, Alabama, USA

Reviewed: Jan. 13, 2012

This is the receipe I have been looking for. It was good, but it is intended to be very moist. Not like typical bread. So I made a few changes. I only used the cream style corn and omitted the kernal corn all together. I baked in the oven 325 for 1 hour and it was perfect. There is never any left overs

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Reviewer:

GlynisH

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

Everybody loved....

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Reviewer:

Carla

Reviewed: Aug. 5, 2011

i think this recipe is excellent. its better than the corn casserole that i was use to. this is a lot more creamier and everyone loves it. i take it to about every cookout that i go to. a big hit.

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Reviewer:

amanda munsell

Cooking Level: Intermediate

Home Town: Pekin, Illinois, USA

Living In: Manito, Illinois, USA

Reviewed: Jun. 19, 2011

I didn't know what to expect with this recipe because I didn't really know what corn spoon bread was. Bottom line, it's corn pudding. It has a strong corn flavor, as one would hope, and is very easy to make. I followed the recipe exactly and don't think it needs any adjustments (although the vanilla extract another user suggested would probably be delicious). The nutmeg is faint, but adds great flavor. I didn't have any trouble with the bread sticking - I'm sure that is thanks to the generous amount of spray I used. I only have a 6-quart crock pot so I used that and didn't want to double the recipe. It was cooked in less than 2 hours and 30 minutes. I would recommend watching it closely after 2 hours. Thanks for sharing Tamara!

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Reviewer:

Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

Reviewed: Jan. 2, 2011

Made this for the church potluck, had several people ask me for the recipe! Very yummy and a nice change from the usual spread.

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Reviewer:

sarahscott85

Reviewed: Dec. 2, 2010

Just made this tonight. I used 2 eggs instead of eggbeaters , but that's the only change. My crockpot cooks SUPER hot so it got burned on the outside before it cooked all the way thru, and honestly, it was still delish. Next time i'll try it in the oven. my hubby wants me make it again asap!

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Reviewer:

ginakathryn

Reviewed: Nov. 26, 2010

I loved this. I ate a big bowl of it for lunch the day after Thanksgiving. Really great side dish for holiday dinner. Don't try to put into a 2 quart slow cooker. It will fit but it EXPANDS as is cooks. We had to take some out so it wouldn't overflow. Still great though and frees up oven space!

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Reviewer:

ConnorsMom

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Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

Reviewed: Oct. 20, 2010

I hate giving disappointing reviews but here goes it: this was more like a stuffing than a bread as I had hoped for (maybe I'm not familiar enough w/the dish). As I know my crock to do, the sides burned rendering this gloppy mess inedible even though I tried to cook it in much less time than suggested. The center never seemed to firm up enough to my taste so it was either eat it raw or burn it even more. It's was as if it was meant to stay as creamed corn. My kids didn't like it (no surprise w/something "new") but even my husband (who loves stuffing) wasn't impressed.

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