Spoon Bread with Ham and Mushrooms

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Spoon Bread
  • ¼ cup butter
  • 4 medium mushrooms, minced
  • ½ cup finely chopped ham


  1. Prepare spoon bread through step 2.

  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.

  3. Finish preparing the spoon bread, pour into the prepared soufflé dish, and bake for about one hour.

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