Reviewed: Apr. 27, 2007

Very good recipe, but a little fatty for my taste. I'd probably use a little less butter next time.

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Reviewed: Apr. 23, 2007

Because I made this dish for company, I doubled the recipe and spread it in a 9x13 pan, which I set inside a broiler pan of water. I was afraid I might need to increase the baking time, but one hour was perfect. The directions were easy to follow and the result was out of this world. Everybody agreed that this corn cake was better than what the restaurants serve. I wouldn't change a thing!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

I found this recipe on copykat.com and it is delicious! I dont alter anything except the cooking time. Be sure to put it in a water bath or you will be sorry.

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SWEETPOISON343

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Reviewed: Apr. 4, 2007

Fantastic!easy to make!

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queenbuffet

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Reviewed: Apr. 3, 2007

Tastes just like corn cake popular in many SoCal restaurants that sell for a dollar or two for one small scoop! Perfect with spicy Mexican food, just take a small bite to soothe stinging taste buds. Yum yum yummy!

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Misa

Living In: San Diego, California, USA

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Reviewed: Mar. 30, 2007

Delicious! Like the corn side dish you get at Chevy's..but more authentic tasting. I suggest doubling the recipe but still baking it in an 8x8.

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MCKA

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Reviewed: Mar. 29, 2007

This was alright. It was way to fatty and way to sweet for us. After I took steps to lighten it up it came out very, very good and I will make this again using my modified recipe.

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MrsTrips

Cooking Level: Expert

Home Town: Vandalia, Ohio, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 25, 2007

Okay, based on others suggestions, I halved the butter and added the same amount of water to take the butter's place. I wish I would have cut down on the sugar though, it was way too sweet and I have a major sweet tooth. Otherwise, the family went crazy for it, it was very similar to the sweet corn tamales that I've had at a popular mexican restaurant chain.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Mar. 14, 2007

AWESOME!!! We all loved it. Thanks for the recipe.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 1, 2007

I really like this. It's unexpectedly good.

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Karen

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 25, 2007

Great recipe, can't wait to make it for my grandmother who loves sweet corn tamales. This is so much easier and just as delicious.

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 21, 2007

This was the recipes mom was looking for! Excellent! Just like the one in Cemaco.

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Isa Kiehnle

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

This turned out great with a few modifications...mostly to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c) and that was plenty. Instead of 1/3 c of sugar I used 1/4 c Splenda, perfectly sweet enough. I used 1/3 c all-purpose flour plus 1 T cornmeal in substitution of 1/3 c masa harina. I used canned corn, which I did pulse in the blender with a little cream, though I don't think that is necessary if you don't want to do so. I would have used creamed corn but I didn't have any. I baked it in an 11X7 b/c I thought that fit into the 13X9 water bath easier. Turned out just the restaurant...probably healthier though. Will make again, probably double the recipe though so the pieces are thicker.

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KATHYLC

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Reviewed: Feb. 11, 2007

This is uniquely DELICIOUS and I love the fact that the recipe includes whole kernel corn. It is very buttery at 8 tablespoons so I reduce it to 6 and the bread still comes out with a tasty, buttery flavor. If you have trouble finding Masa Harina look in the imported foods section (e.g. Mexican) at your grocery store. This is a definite keeper!

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LESLYNN

Living In: Fairfield, Connecticut, USA

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Reviewed: Feb. 11, 2007

This is soooooo good!!!*****

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Deanster

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Reviewed: Feb. 10, 2007

This was the perfect side for Mom's Chili also found on All Recipes. It was our first experience tasting spoon bread and it was wonderful. Thanks!

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mbbdirks

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Reviewed: Feb. 6, 2007

It turned out great. Just what I expected.

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Angie

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Reviewed: Feb. 3, 2007

We participate in a "supper club" and I served this dish to my guests. It was the hit of the dinner. Delicious...

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karen

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Reviewed: Feb. 2, 2007

Awesome, Awesome, Awesome! Just like them mexican restaurants I used to go to in California. I have made is several time and always a hit. Just be sure to double to recipe to have enough, because you will run out.

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