My favorite parts of the meal were the spoonbread and the peach jello with cherries in it. Jeannene's mom went to Berea College in Kentucky and helped pay her way through by working at their well-regarded Boone Tavern as a waitress. My wife loves their spoonbread, which became her mom's spoonbread. I think she liked this version quite a bit.
1/2 c. cornmeal
1 c. boiling water
2 tbsp. butter (subs like Smart Balance work, too)
1/2 tsp. salt
2 eggs, well-beaten
1/2 c. milk (2% or skim is fine)
Extra butter to go on top, if you're so inclined
Preheat oven to 375 degrees. Slowly whisk cornmeal into pan with boiling water, making sure it's nice and smooth. Stir in butter and salt. Cool until it's warm, rather than hot. Add eggs & milk, whisking a couple minutes. Pour into a greased casserole & bake about 40 minutes, until lightly browned on top. Serves 4-6.