This is delicious, and doesn't take too long to make. I served it with roast pork and Carolina gravy from the April 09 Southern Living. Definitely a keeper! My only change was to use yellow corn meal, because I had it on hand. I am making it for Easter with a standing rib roast of beef -- but will halve the recipe. It is very large.
Watts Grocery Spoon Bread
mountainmama Posted: 04/07/09