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By Craig Claiborne
Prepare spoon bread through step 2.
Melt the butter and sauté the mushrooms in it for three minutes. Add the ham and cook for two minutes longer. Add to the cornmeal mixture.
Finish preparing the spoon bread, pour into the prepared soufflé dish, and bake for about one hour.
© 1966 Craig Claiborne estate. All rights reserved.