Cheesy Mexican Spoon Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 26, 2012
I used yellow corn meal. I think I'd prefer the white finer ground version for a lighter end result. The flavor was good but the texture was a little heavy for my idea of spoon bread.
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Photo by LYNN39SCAF

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Photo by SunnyDaysNora
Reviewed: Jun. 27, 2012
I really wanted to like this more than I did. Needs a little sugar and it has an odd texture. EDIT: Topped with sour cream and pico de gallo this is a solid 4 star recipe!
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Photo by SunnyDaysNora

Cooking Level: Expert

Home Town: Paso Robles, California, USA
Reviewed: Dec. 7, 2014
I added 1/2 cup of all-purpose flour and a pinch more baking soda and salt. I also used an 8x11 baking dish instead of a 9x9. The texture turned out just like I'd hoped it would. I will be making this again!
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Reviewed: Nov. 29, 2014
I have been making this recipe for years- actually got it from a Mexican cookbook and it is exactly the same as this one. I have doubled it and trippled it. Never had problems with it being too greasy, or not sweet enough (never thought it should be sweet as it is a side to something like chili). We love it!!
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Reviewed: Aug. 6, 2014
Disgustingly greasy. I could actually pour oil off when it came out of the oven. I would appreciate input on how to improve the consistency of this recipe.
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Reviewed: Jan. 18, 2014
Too much oil - tastes funny
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Reviewed: Jan. 14, 2014
OMG! I've tried this recipe before and absolutely loved it!!!
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