Corn Spoon Bread

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I always read reviews first and used one suggestion to go with creamed corn, other suggestions that a little sugar was needed. While watching the episode, Paula's guest actually commented that it was sweet when she tasted it so I only added a teaspoon since creamed corn has sugar in it. Went light on the butter, added no more cheese than recipe called for. It was a perfect spoonbread, moist, needs to be lifted with a spoon, nice blend of flavors, VERY VERY GOOD!!!!

Karen
Roanoke, VA

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This was my first time making this and I had to double it for our family. Paula is always joking about "you can use as much butter as you want", so I used about 6 tbs of butter in this dish (doubled, which left some standing areas of oily butter in the dish. My husband and children liked this, but I found it to be too much like corn pudding, something I dislike, but thought this might be more of a CORNBREAD type dish. The recipe did not taste bad....it just wasn't my cup of tea. I may make it one more time to see if using less butter and cutting back the amount of corn may help for me. (too much corn too If you do not like corn pudding, you won't like this. But those who really like corn and like corn pudding will probably really enjoy this. If I make this again, a little less corn, a little less butter, and more salt and pepper. I saw some notes of people posting to add a little sugar. This would be because you need to go either way with it....more salt and pepper to spice it up, or bring it more to the sweet side....like c o r n p u d d i n g . As for the moistness, I had no problems there....I was sure not to overcook....and all that butter I am sure helped. Overall, worth experimenting one more time, but this won't be on my favorites list.

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I made this yummy corn spoon bread for my large family of 18 and that's all they talked about. I made one that I added more cayenne pepper and red pepper flakes too because my family loves spicy food and then I made the other without the red pepper flakes. The key is to not bake too long because you want it to be moist and the butter makes it brown, golden and delicious. Thank you again Paula!!! (-:

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So, I made this as a quick accompaniment the other night and my family went nuts for it. I used more cheese than the recipe calls for and sprinkled red pepper flakes on the top of the bread. So, now I have to make a TRIPLE batch of it for this Sunday's family dinner.

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My family loves Paula, and my daughter and grand daughter was in Savannah this week and met Paula she is great the Queen of the south we love you Paula.and sons bubba.... love Gloria..

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Made this Saturday night and as I pulled it out of the oven the handles on my casserole dish broke off and it ended up all over the floor! So I bought a new casserole dish and made it again on Sunday. I used half and half because we don't usually have milk in the house and it was nice and creamy. Next time I'll probably use even more cheese but this was a nice side dish and I'll make it again for sure. Love you, Paula! Thanks for another winner!

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This was very dry...maybe the recipe was not written correctly as I used 1 1/2 cup milk and it was still very dry and crumbly. Might try again and use canned creamed corn instead of the kernals. Good taste but didn't like the texture. Sorry Paula.

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I watched Paula make this yesterday and decided to try it. Everyone loved it especially the kids. The only thing I will do different next time is add a small amount of sugar.

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This reminded me of a cross between my Mother's corn caserole and a corn bread, with the addition of green onion and cheese. The taste was way more complex than expected. Sure to be a regular in this house~ thx Paula

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Good but needs a little sugar. Everything works well together but not sweet enough for me. Maybe next time I add some sugar but other than that good compliment to the great chicken dish on this episode. you go paula deen.