Oyster Spoon Bread

• 1 c. yellow corn meal
• 1 c. milk
• 1 c. light cream
• 1/4 c. grated Parmesan
• 2 Tbsp. melted butter
• 1 can cream of celery soup
• 1 Tbsp. flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 3 egg yolks, beaten with fork
• 12 to 16 small oysters
• 1 can mushrooms with stems and pieces
• 3 stiffly beaten egg whites

1. Heat oven to 325u0b0 and grease a 2-quart casserole dish.
2. In a 2-quart saucepan, over medium heat, mix first three ingredients; bring to boil for 2 minutes.
3. Remove from heat and add next three ingredients.
4. In small bowl, mix next three ingredients and beat into first mixture.
5. Stir in next three ingredients.
6. Fold in egg whites, pour into casserole and sprinkle with paprika.
7. Bake approximately 1 1/2 hours, until knife inserted in center comes out clean.

yellow corn meal, milk, light cream, parmesan, butter, cream of celery soup, flour, salt, baking powder, egg yolks, oysters, mushrooms, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754515 (may not work)