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A very comforting side dish! This nice creamy bread is a wonderful side to a down home meal. Made half recipe as written baking in a small casserole dish with a bake time of 30 minutes which was perfect as the edges were nice and golden while the center was still soft to the touch, it spooned up very nicely. Thanks so much for the post.
I have never had spoon bread before but I will definitely be having it again after having this! I made 1/4 of the recipe, using 1 egg. I had to bake it for about 40 minutes. So tasty! Another reviewer commented that this was too salty but I didn't notice the salt at all. Maybe they measured incorrectly? I'm not sure what this would traditionally be served with but I think it would be a nice side with chicken. Made for my adopted chef for Fall PAC 2011. Thanks sofie-a-toast! :)
I absolutely DETEST spoon bread, but I made this for my clients/patients, and they just LOVED it. I took a taste and it was very good. They asked for it often (like all the time), so I am rating this according to what they said about it, and they thought it was one of the best they had ever tasted.
So simple and delicious! I love that it requires only a few ingredients that I usually have around. Thanks for sharing! Veggie Swap 51
This was wonderful and wonderfully perfect! I cut the recipe down by 3/4 and cooked the spoon bread a total of 40 minutes. For fun, I served this for Elevenses today with a light drizzle of agave. Thanks for posting! Reviewed for Veg Tag/May.
This was okay. I used less salt, unsalted butter, and 3 eggs. I had to bake this for an extra 20 minutes, but it was salty and still gooey inside. I put shredded cheddar cheese on top, and put it back in the oven for another few minutes. After cooling off, is was much better, but still too salty. Using only 2 eggs and reducing the salt would help, but I do not think I would make this again.