MARILYN HIGDON was born in Louisville, Kentucky, and now lives just across the bridge in Jeffersonville, Indiana. While Marilyn is now in her sixties, she still remembers her grandmother, BESSIE NOLIN (Franklinton, Kentucky), vividly, even though she died when Marilyn was just sixteen. Bessie was known to her grandchildren as Ma Bessie, and Marilyn has fond memories of summers spent with her on the farm where she lived with her son and his family. Ma Bessie had big upper arms, and before they’d go to sleep in her large, comfortable feather bed, Marilyn used to ask, “Can I sleep on your big fat arm tonight?” While Ma Bessie always said yes, as an adult Marilyn feels bad she called those loving arms fat. Ma Bessie continues to be remembered by so many with the tradition of a family reunion still held on that farm every year on the first Sunday in June. Even though this recipe is called spoon bread, it’s actually a side dish that Ma Bessie served with fried chicken, homemade yeast rolls, and in the summer, fresh tomatoes and green beans from the garden.
Vegetable shortening to prepare dish
1 (8.75 ounce) can whole kernel corn, drained
1 (8.5 ounce) can creamed corn
1 (8.5 ounce) box yellow corn muffin mix
1 (8 ounce) container sour cream
2 large eggs, slightly beaten
¼ cup (½ stick) butter, melted
2 cups shredded medium Cheddar cheese
1 Preheat the oven to 350 degrees. Grease a 2-quart casserole dish with shortening.
2 In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, eggs, and butter. Pour into the casserole dish. Bake for 40 to 45 minutes or until golden brown.
3 Top with Cheddar cheese and return to the oven for another 5 minutes or until the cheese is melted. Serve warm as a side dish.
MAKES 8 TO 10 SERVINGS.