Spoon Bread

I promised my mother spoon bread for mother's day.  Now, there are two schools of thought on spoon bread, one more souflee and the other more custard.  I grew up with the recipe from the 62? edition of the Joy of Cooking, which calls for mixing the milk, cornmeal and eggs, pouring into a preheated 8x8 pan and pouring more milk over the top of it before baking (custardy).  Going through mom's recipe cards, we found 4 different recipes for spoon bread ... mostly of the custard camp, but this one from the souflee camp (in my Granny's hand) caught my eye.  It was da bombdiggity.  We used half & half instead of milk, and did add a couple of Tbls. of sugar to the mix.  Served with bacon in the morning, and vanilla ice cream and strawberries in the evening, it's hard to think of anything better.