Matthew: Even after a filling Thanksgiving meal, the next day we were hungry for a slightly sweet and savory treat for breakfast. This corn spoonbread recipe from Smitten Kitchen, and originally from Cook’s Country, looked delicious, so I decided to give it a go. I have to say that the recipe was fairly fussy and used quite a few dishes. I managed to get several pots dirty while finding the right size to be able to use the immersion blender (to avoid splattering). After several hours though, it came out of the oven with a nice golden crust on top. It was tasty with a drizzle of maple syrup, but I’m not sure that it was quite worth the trouble. In the future, I would stick with a creamed corn dish or another type of soufflé.