Oyster Spoon Bread Recipe

Name: Oyster Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 325u00b0 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.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. yellow corn meal, 1 c. milk, 1 c. light cream, 1/4 c. grated Parmesan, and more.

Yes, Oyster Spoon Bread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oyster Spoon Bread

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