Mushroom Spoon Bread

Mushroom Spoon Bread

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Lynnda Cloutier


From Secret Ingredients cookbook


★★★★★ 1 vote



  • ·
    1 can cream of mushroom soup
  • ·
    3/4 cup milk
  • ·
    1/2 cup white cornmeal
  • ·
    1 tbsp. butter
  • ·
    1/4 t. salt
  • ·
    2 egg yolks, beaten
  • ·
    2 egg white, stiffly beaten

How to Make Mushroom Spoon Bread


  1. Mix soup and milk in pan and mix well. Stir in cornmeal. Bring to a boil slowly, stirring constantly. Boil for 5 minutes. Remove from heat
  2. Add butter and salt, stirring until butter melts. Stir a small amount of the hot mixture into the egg yolks.
  3. Stir yolks into the hot mixture. Fold in the egg whites. Pour into a 1 1/2 quart baking dish. Bake at 350 for 1 hour. Serve at once. Makes 4 servings.

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About Mushroom Spoon Bread

Course/Dish: Savory Breads

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