Spoon bread

I never heard that term, but when I looked it up I realized I do actually have a recipe for it - we just call sweet corn cake or cream corn souffle.

Recipe:
1 box corn bread mix
2 cans cream corn
2 eggs
2 tbsp margerine

bake 1 hr at 350

There are other flavors - I've had jalapeno and honey varieties. For those you can't use 2 cans of cream corn because it's too sweet, so you want to substitute one for a can of golden corn, drained. Some varieties use milk, it gives it a different texture. You can add more eggs and white cheese (swiss or jack) if you want it to be more like a corn quiche or corn custard. I've also had a variety that uses pineapples instead of corn - it's tasty but really sweet.