Oyster Spoon Bread
Oyster Spoon Bread combines tender cornmeal with briny oysters and creamy flavors, creating a comforting dish perfect for seafood lovers and hearty family dinners.
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1 cup milk ⓘ
- 1 cup light cream ⓘ
- 1/4 cup grated Parmesan ⓘ
- 2 tablespoons melted butter ⓘ
- 1 can cream of celery soup
- 1 tablespoon flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon baking powder ⓘ
- 3 egg yolks ⓘ
- 12 to 16 small oysters
- 1 can mushrooms with stems and pieces ⓘ
- 3 stiffly beaten egg whites ⓘ
Instructions
- Preheat oven to 325°F and grease a 2-quart casserole dish.
- In a 2-quart saucepan, over medium heat, mix the yellow cornmeal, milk, and light cream; bring to a boil and cook for 2 minutes.
- Remove from heat and add grated Parmesan, melted butter, and cream of celery soup.
- In a small bowl, mix flour, salt, and baking powder; beat into the first mixture.
- Stir in the beaten egg yolks, small oysters, and canned mushrooms with stems and pieces.
- Fold in the stiffly beaten egg whites gently.
- Pour the mixture into the prepared casserole dish and sprinkle with paprika.
- Bake for approximately 1.5 hours, until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a bit more light cream or substituting it with half-and-half. If you prefer a different flavor, you can use crab instead of oysters or mix in some fresh herbs like thyme or parsley. Be sure to fold the egg whites gently to maintain the lightness of the spoon bread, similar to techniques used in Spicy Clams And Rice.
Serving Suggestions
Serve the Oyster Spoon Bread warm, garnished with a sprinkle of paprika for color. It pairs wonderfully with a light salad or steamed vegetables for a complete meal. For a delightful seafood-themed dinner, consider serving it alongside Layered Crab And Cream Cheese Dip or a fresh seafood platter to enhance the dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spoon bread in a preheated oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions for a quick snack, but be cautious not to overheat as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Oyster Spoon Bread contains roughly 735 calories, with 19g protein, 7g carbohydrates, and 70g fat. It is an excellent source of vitamin D (55% of the Daily Value), protein (38% of the Daily Value), and iron (20% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1289mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup instead of cream of celery?
Yes, you can substitute cream of mushroom or cream of chicken soup for a different flavor profile. Each option will complement the oysters well, but be mindful that it may slightly alter the final taste of the dish.
Is it possible to make this dish vegetarian?
To make the Oyster Spoon Bread vegetarian, simply omit the oysters and replace them with sautéed vegetables or additional mushrooms. This keeps the dish flavorful while accommodating vegetarian diets.
How can I tell when the spoon bread is done baking?
The spoon bread is done when it is puffed up and a knife inserted in the center comes out clean. It should also have a slight golden color on top. If it's still wet, continue baking, checking every 10 minutes until fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).