Herbed Mushroom Spoon Bread Recipe
A creamy cornmeal spoon bread baked with Swiss cheese and sour cream, then topped with a savory blend of mushrooms, garlic, cream, and herbs for a rich and comforting side dish.
8 Servings
Ingredients
For the Spoon Bread Base:
- 3 cups half-and-half
- 1 ½ cups water
- 3 ½ teaspoons salt divided
- 2 ½ cups cornmeal
- 3 tablespoons unsalted butter divided, plus additional for greasing
- 1 ½ cups 6 oz shredded Swiss cheese
- 3 tablespoons sour cream
- 1 teaspoon baking powder
For the Mushroom Topping:
- 2 tablespoons olive oil
- 1 pound mixed mushrooms halved or sliced
- 2 cloves garlic pressed
- Black pepper to taste
- ¼ cup vegetable or chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 tablespoons sour cream remaining from above
Instructions
Prepare the Spoon Bread Base
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- In a medium saucepan, combine half-and-half, water, and 1 teaspoon of salt. Bring to a gentle simmer over medium-high heat. Gradually whisk in the cornmeal. Reduce heat to low and cook, whisking constantly, until thickened.
- Remove from heat and stir in 2 teaspoons butter, Swiss cheese, and 3 tablespoons sour cream. Whisk until smooth. Add the baking powder and mix to combine.
- Transfer the mixture to the prepared baking dish and bake for 40 minutes, or until mostly set. The texture should remain softer than cornbread.
Prepare the Mushroom Topping
- While the spoon bread bakes, heat olive oil in a large skillet over medium heat. Add mushrooms and cook for approximately 6 minutes, or until softened and lightly browned.
- Season with the remaining salt and black pepper. Add garlic and sauté for 1 minute until fragrant.
- Stir in broth and cook until slightly reduced. Mix in heavy cream, parsley, tarragon, and remaining 2 tablespoons sour cream. Remove from heat.
Assemble and Serve
- Once the spoon bread is finished baking, spoon the mushroom mixture evenly over the top. Serve warm.
Notes
This dish is naturally gluten-free if certified gluten-free cornmeal and broth are used. Always confirm labels to avoid cross-contamination.