Mr. Bill replied:

>> Southern Spoon Bread.
>
> You are making a "baked" corn pone.....what types of variations could
> there be?

To me, spoon bread is fluffier than corn bread. I've got a recipe for it at
home in a BH&G cookbook, but I'm not home at the moment. This from Gourmet
looks typical:

Spoonbread

3 cups scalded milk
1 cup white cornmeal
2 ounces (1/2 stick) butter, cut into pieces
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
4 large egg yolks
2 teaspoons double-acting baking powder
4 large egg whites at room temperature
Pinch cream of tartar

In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt,
nutmeg, and cayenne. Bring the liquid to a simmer over moderately low heat,
and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the
mixture into a large bowl and let it cool for 5 minutes.

In a bowl with an electric mixer, beat the egg yolks with the baking powder
until the mixture is light and lemon colored and stir the mixture into the
cornmeal mixture.

In a large bowl with the electric mixer beat the egg whites with the cream
of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them
into the cornmeal mixture, and fold in the remaining whites gently, but
thoroughly. Pour the batter into a well-buttered 1-quart soufflé dish and
bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until
the top is golden brown. Serve immediately.

I've made Emeril's Apple and Pecan Spoonbread in the past with excellent
results; the recipe can be seen he
http://www.foodnetwork.com/recipes/e...ipe/index.html

http://preview.tinyurl.com/mxdt5t

Bob