*  Exported from  MasterCook  Buster  *
 
                     Spoonbread Custard With Mushrooms
 
 Recipe By     : Marion Cunningham, LATimes 08/19/98 (wed)
 Serving Size  : 96   Preparation Time :0:30
 Categories    : Appetizers                       Vegetarian
                 Italy
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         large mushrooms
    3      tablespoons   butter -- plus
                         extra for greasing casserole
      1/2                onion -- finely chopped
    2 1/2  cups          cold water
                         salt
    1      cup           cornmeal
    1      cup           buttermilk
    4                    eggs -- beaten
                         pepper
 
 Wipe mushrooms clean and cut into bite-size pieces. Melt butter in 10-inch
 skillet over medium heat. Add mushrooms and onion and cook, stirring, until
 softened and onions are translucent, about 5 minutes. Transfer to buttered
 2-quart casserole and set aside.
 
 Bring 2 cups water to boil in saucepan and add 1/2 teaspoon salt. Put
 cornmeal in small bowl and add remaining 1/2 cup cold water, stirring to
 dampen cornmeal. (This helps prevent lumping when cornmeal is added to
 boiling water.) Add dampened cornmeal to boiling water, stirring constantly
 until thickened, 1 to 2 minutes. Add buttermilk and stir to blend well. Add
 eggs and stir until well mixed. Taste and add salt and pepper if needed.
 Pour into casserole with mushrooms and onions and stir to mix well.
 
 Bake at 375 degrees until light golden, 30 to 40 minutes. Serve hot.
 
 [4 servings. Each serving: 195 calories; 586 mg sodium; 238 mg cholesterol;
 14 grams fat; 7 grams carbohydrates; 10 grams protein; 0.51 gram fiber.]
 
 * * * Spoonbread Custard with Mushrooms is a simple dish with lots of
 flexibility. This particular recipe calls for mushrooms and onions, but you
 can add any vegetable to the custard. Just saute the vegetable in a little
 olive oil so it is slightly cooked before combining it with the cornmeal
 custard to bake. It’s a good, filling supper dish. Serve it with vegetables
 and bagna cauda.
 
 SOURCES. Recipe taken from “Home Cook : Feeling A Bit Veggie?” By Marion
 Cunningham   !We got this recipe from the LA Times. Mastercook editing by
 kitpath@earthlink.net
 
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