Mushroom Spoon Bread Recipe

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Mushroom Spoon Bread

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


1Mix 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
2Add butter and salt, stirring until butter melts. Stir a small amount of the hot mixture into the egg yolks.
3Stir 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.

About this Recipe

Course/Dish: Savory Breads