Recipe by Christine L.
"This a great custard-like corn bread that can take the place of a stuffing."
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1 1/4 cups
1 1/2 teaspoons
chopped green onions
unsalted butter, cubed
Very big hit at the holiday party. I added 1/4 cup of sugar to this. This was exactly what we were looking for, will make again as a side.
I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.
Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.
with the exception of my moms, this is one of the best i've had. I did add sugar because we like it sweet but overall its great and fairly easy to make
This is sitting in our kitchen, 1/2 served but not really consumed... we really didn't enjoy this. Too time consuming (stove watching & stirring) to really accomplish much else except maybe, MAYBE stir browning beef, but really, no one enjoyed it as I hoped. I think I'll try the Chi Chi's corn cake recipe, that's more like what I was hoping from this.
More like a corn meal mush quiche.
this was excellent, for a family that doesn't like corn bread they loved it.
I used 2 cups milk, one cup half and half and one cup vanilla soy milk. This recipe is very good. It's a nice variation to cornbread or a casserole. It has a mild flavor, but is delicious. It is creamy and bakes up light and fluffy. My wife and 3 yr. old loved it. I will make this again, maybe with some sharp cheddar and sour cream...
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Corn Spoon Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 98
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