Mushroom & Onion Corn Bread

My son, Ben, is always trying to get us to try something new for Thanksgiving. He is always suggesting that we have an International feast but his siblings keep vetoing that idea. Being the mom, I’m trying to keep the peace and making sure everyone is happy, I have been trying to come up with new recipes that make the day special for everyone! That is where the mushroom & onion corn bread fits in. 


As I was making the cornbread today, to give it a test run, my girls were watching me cook. At first, I think they thought I was crazy but by the time it was done, and after one taste they were hooked!


It’s not your ordinary side dish for Thanksgiving but it will become a tradition in your home! It’s totally worth the calories!


Mushroom & Onion Cornbread
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  1. 1/4 cup olive oil
  2. 2 Tablespoons butter
  3. 1 pound sliced mushrooms
  4. 1 onion - peeled sliced 1/4 inch thick
  5. salt and pepper to taste
  7. 2 Tablespoons butter
  8. 2 cups milk
  9. 1 cup cornmeal
  10. 4 large eggs- whites
  11. 2 teaspoons white sugar
  12. 1 teaspoon salt
  13. 3/4 teaspoon cayenne pepper
  14. 1 teaspoon pepper
  15. GRAVY
  16. 1/4 cup butter
  17. 1/4 cup flour
  18. 2 cups beef broth
  19. 1 teaspoon salt
  20. 1 teaspoon pepper
  1. Preheat oven to 400 degrees. Grease an 8 x 8 inch baking dish.
  2. Heat olive oil in a large pan over a medium heat, add the mushrooms, and cook until golden brown, it will take about 5 to 7 minutes. Add the onion, butter, and cook about 5 minutes, until onions are softened. Pour into the bottom of the baking dish.
  3. CORN BREAD: In a saucepan, over a medium heat, add the butter and milk. Whisk in the cornmeal and allow to thicken, about 2 to 3 minutes. Add the salt, cayenne, sugar. Bring to a simmer, stirring constantly, until the mixture is slightly thickened, about 3 to 4 minutes. Remove from the heat and let cool for 5 minutes.
  4. In a bowl, beat the egg whites and a pinch of salt until soft peaks form. Stir in 1/3 of the whites into the cornmeal mixture gently, and then fold in the remaining whites until combined.
  5. Pour over the cooked mushroom and onion mixture. Place in oven for 20 minutes. Let cool for 5 minutes before serving.
  6. While cornbread is baking, make the gravy.
  7. Melt butter in a saucepan over medium heat. Add the flour and whisk together, making sure to get all the lumps.
  8. Add salt and pepper.
  9. Cook over medium heat for 5 minutes or until mixture starts to turn a light brown, be sure to stir constantly.
  10. Slowly add the broth, stirring constantly. Be careful, it will spit & bubble.
  11. Continue to stir until gravy boils and thickens.
  12. Serve it over the cornbread!
Lou Lou Girls


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