Spoonbread Custard with Mushrooms

1. 1

   Wipe mushrooms clean and cut into bite-sized pieces.

2. 2

   Melt butter in 10-inch skillet over medium heat.

3. 3

   Add mushrooms and onion and cook, stirring, until softened and onions are translucent, approximately 5 minutes.

4. 4

   Transfer to buttered 2-quart casserole and set aside.

5. 5

   Bring 2 cups water to boil in saucepan and add 1/2 tsp.

6. 6

   salt.

7. 7

   Put cornmeal in small bowl and add remaining 1/2 cup cold water, stirring to dampen cornmeal.

8. 8

   This will help prevent lumping when the cornmeal is added to the boiling water.

9. 9

   Add dampened cornmeal to boiling water, stirring constantly until thickened, approximately 1 to 2 minutes.

10. 10

    Add buttermilk and stir to blend well.

11. 11

    Add eggs and stir until well mixed.

12. 12

    Taste and add salt and pepper if needed.

13. 13

    Pour into casserole with mushrooms and onions and stir to mix well.

14. 14

    Bake at 375F degrees until light golden, 30 to 40 minutes.

15. 15

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.