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Spoon bread was a popular dish in the Early American era, but it’s due for a comeback. It’s just a bit softer than cornbread and can be easily fortified with eggs, cream, or cheese. For this recipe we are adding creamy ingredients in the batter, as well as an herbed mixed mushroom to the top.
All those flavors soak into the soft cornbread, making each bite a savory experience.
The first step is to make the spoon bread. It’s a simple mixture of cornmeal enriched with sour cream, half and half, and some Swiss cheese. This means that creamy flavor isn’t just on the top of this dish, it’s all though it as well.
The mushrooms I used for this recipe were a mix to keep things interesting in terms of texture. Each variety has a different level of softness or chewiness. If you only have one variety then that will work just fine as well. The main thing is to make sure they’re cooked well in the sauce.
This sauce is flavored with parsley and tarragon for a flavor that’s warm, fresh, and comforting all at the same time.
Let the warm mushrooms and sauce soak into the hot spoon bread for a few minutes before serving. I love that this is an anytime sort of dish and it can even be your main dish.
Of course it makes a lovely side, too. Basically, if you like mushrooms and cornbread then you will love this herbed mushroom spoon bread.
Herbed Mushroom Spoon Bread
Yield(s): Serves 8
25m prep time
45m cook time
456 calories
Diet: Vegetarian, Gluten-Free
you're making mealtime meaningful.
Ingredients
- 3 cups half-and-half
- 3 1/2 teaspoons salt, divided
- 2 1/2 cups cornmeal
- 3 tablespoons unsalted butter, divided, plus more for greasing
- 1 1/2 cups water
- 1 1/2 cups (6 oz) shredded Swiss cheese
- 5 tablespoons sour cream, divided
- 2 tablespoons olive oil
- 1 lb mixed mushrooms, halved or sliced
- 2 cloves garlic, pressed
- black pepper to taste
- 1/4 cup vegetable or chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh tarragon
Preparation
- Combine half and half, 1 teaspoon salt, and water in small saucepan and bring simmer over medium-high heat. Whisk in cornmeal and reduce heat. Cook until thickened, whisking the whole time.
- Preheat oven to 375˚F. Whisk in cheese,3 tablespoons sour cream, and 2 teaspoons butter to corn mixture. Mix in baking powder. Pour into greased 9”x13” baking dish. Bake for 40 minutes or until mostly set. Spoon bread won’t be as firm as cornbread.
- While bread is baking heat olive oil over medium in large skillet. Add mushrooms and cook for 6 minutes or until softened. Season with salt and pepper to taste. Add garlic and cook another minute. Remove from heat and stir in remaining ingredients.
- Pour mushroom mixture over spoon bread to serve.
Recipe adapted from Southern Living.