"This dish was a big hit at a small dinner party. There wasn't a crumb left! I followed the recipe but used a bit more bread and did not remove crusts, since that's my favorite part! I also cut the cubes and let them air dry for a few hours before proceeding with the recipe. Next time I'm going to try spritzing bread with evoo and baking in oven. I always have great success with Ina's recipes...so I'm not sure why I think I should mess with this one. Just can't help myself.

"Yummy! After reading reviews I made a few little adjustments and ended up with The. Best. Corn. Bread. Ever. I used stone ground corn (Bob's Red Mill and canned creamed corn. I upped the sugar to about a quarter cup and added about two tablespoons melted, unsalted butter. Baked the bread in a pre-headed 9 inch skillet for 18 minutes. Perfecto! Oh...for one batch I added a small can of chopped green chilies with the creamed corn. That was excellent too.

"Yummy! After reading reviews I made a few little adjustments and ended up with The. Best. Corn. Bread. Ever. I used stone ground corn (Bob's Red Mill) and canned creamed corn. I upped the sugar to about a quarter cup and added about two tablespoons melted, unsalted butter. Baked the bread in a pre-headed 9 inch skillet for 18 minutes. Perfecto! Oh...for one batch I added a small can of chopped green chilies with the creamed corn. That was excellent too.

"I've made this several times...it's always a hit. But I agree it can be a bit dry. I use a bit less powdered sugar in the cheese layer and thin it with a little whole milk or cream. I also drizzle extra liquid onto the cake, usually a mixture of cold coffee and coffee liquor. And it's very important to bring the dessert to room temp before serving.