Oyster Spoon Bread

Name: Oyster Spoon Bread
Ingredients: 1 c. yellow corn meal; 1 c. milk; 1 c. light cream; 1/4 c. grated Parmesan; 2 Tbsp. melted butter; 1 can cream of celery soup; 1 Tbsp. flour; 1/2 tsp. salt; 1 tsp. baking powder; 3 egg yolks, beaten with fork; 12 to 16 small oysters; 1 can mushrooms with stems and pieces; 3 stiffly beaten egg whites

13 ingredients

7 steps

Ingredients

1 c. yellow corn meal
1 c. milk
1 c. light cream
1/4 c. grated Parmesan
2 Tbsp. melted butter
1 can cream of celery soup
1 Tbsp. flour
1/2 tsp. salt
1 tsp. baking powder
3 egg yolks, beaten with fork
12 to 16 small oysters
1 can mushrooms with stems and pieces
3 stiffly beaten egg whites

Directions

1

Heat oven to 325° and grease a 2-quart casserole dish.
2

In a 2-quart saucepan, over medium heat, mix first three ingredients; bring to boil for 2 minutes.
3

Remove from heat and add next three ingredients.
4

In small bowl, mix next three ingredients and beat into first mixture.
5

Stir in next three ingredients.
6

Fold in egg whites, pour into casserole and sprinkle with paprika.
7

Bake approximately 1 1/2 hours, until knife inserted in center comes out clean.