I’ve never had spoon bread, but it sounds good. And, being of Native American origin, it’d be appropriate for Thanksgiving. And NO sugar!

“Spoon bread is a Southern dish similar to cornbread, but it's more like a soufflé with a texture like the British Yorkshire pudding. To serve, the moist quick bread needs to be scooped with a spoon—hence its name. It's thought to be of Native American origin (where it was called awendaw or owendaw), and the term was first used in "The Carolina Housewife" cookbook by Sarah Rutledge in 1847. It became popular around the turn of the 20th century and has been a mainstay in Virginia and Kentucky kitchens ever since. …”

TheSpruceEats article:
https://www.thespruceeats.com/...-spoon-bread-3061281

It is good. Wife makes it from time to time.

I don't care for it. Too wet.

It was required every year after I married. M-I-L thought it was the hit of the meal. My aversion to it is in part because of her insistence on making and serving it.