CHEESY SPOON BREAD
In my parent’s day spooning meant you were courting; an old fashion slang word for kissing and cuddling. The word spooning originated from an old custom when houses were heated only by a wood-stove and wooden furniture was the norm. The bed was considered the warmest place in the house so it was practical for a courting couple to spoon or bundle fully clothed in a bed. Old order Amish and Mennonites still consider spooning a practical purpose to give young unmarried couples a chance to be “close” without being sexual. Today spooning is considered a form of affection between a couple where they lay front to back fitting together like spoons in silverware chest or kitchen drawer.
Spoon bread is believed to be of Native American origin from the Indian porridge called suppone or suppawn, although today’s version of spoon bread with butter, milk, and eggs came more after the civil war. The first printed recipe for spoon bread appeared in a cookbook by Sarah Rutledge in 1847 and became popular as a Southern belle in the South. Even though spoon bread is named “bread” it is closer in consistency and taste to a savory pudding served by the spoonful. Kentucky has a yearly Spoon Bread festival.
There are many variations to spoon bread. My Cheesy Spoon Bread is like the traditional Southern cornmeal pudding and goes with anything. This Cheesy Spoon Bread has a soft, creamy, velvet-like texture that can be used in the place of bread or cornmeal. It was an instant hit with my fellows and the perfect dish for your valentine. Best of all the Cheesy Spoon Bread is easy and quick to make. This recipe serves six to eight.
CHEESY SPOON BREAD
1 box (8 ½ oz) corn muffin mix
1 can (15 oz) cream corn
1 ½ c shredded cheddar cheese
1 c sour cream
1 small onion minced
½ stick butter melted
Mix together all the ingredients and pour into greased 9-inch baking dish or iron skillet. Bake at 350º for 35-45 minutes until golden brown. Let cool for 10 minutes before serving!
Tip: You can substitute yogurt in place of sour cream in any recipe to get the same consistency!