Reviewed: Nov. 1, 2001

I had high hopes for this recipe, but it was fairly tastless. Jiffy mix has better flavor.

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10 users found this review helpful

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Reviewed: Dec. 8, 2002

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...

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4 users found this review helpful

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JESSE D BODY

Reviewed: Nov. 12, 2004

Excellent recipe. Prepare without the onions and canned corn for a more traditional Spoon Bread.

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9 users found this review helpful

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USERMIKE

Reviewed: Aug. 26, 2005

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

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7 users found this review helpful

Reviewer:

ali1031

Cooking Level: Intermediate

Living In: Parksley, Virginia, USA

Reviewed: Dec. 19, 2005

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.

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9 users found this review helpful

Reviewer:

Erin&Mike

Reviewed: Jan. 6, 2006

Good

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2 users found this review helpful

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

Reviewed: Jan. 8, 2006

this was excellent, for a family that doesn't like corn bread they loved it.

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4 users found this review helpful

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candace

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

Living In: Winfield, British Columbia, Canada

Reviewed: Apr. 11, 2006

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.

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5 users found this review helpful

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

Reviewed: Jun. 24, 2010

This is a great basic recipe and lends itself well to experimentation. I used chives instead of onions and sour cream (diluted with the liquid from the canned corn) instead of milk. I also used half the butter and substituted rosemary flavored olive oil for the other half. It was amazing!

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1 user found this review helpful

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WomanOnTheEdge

Cooking Level: Expert

Home Town: Brazil, Indiana, USA

Living In: Abingdon, Maryland, USA

Reviewed: Jan. 25, 2011

This was VERY time-consuming, required constant attention, resulted in a kitchen-full of dirty dishes because of the multiple steps, and did not taste like traditional spoon bread. The whole-kernel corn was distracting to the texture; I would recommend using a can of cream corn instead for anyone else trying this. I am moving on to a different spoon bread recipe; this one is not a keeper for my family.

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1 user found this review helpful