Herbed Mushroom Spoon Bread Recipe
Herbed Mushroom Spoon Bread Recipe made with cornmeal, half-and-half, Swiss cheese, sour cream, mushrooms, garlic, broth, cream, parsley, and tarragon.
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Servings: 8
Ingredients
Spoon Bread
- Butter for greasing the baking dish
- 3 c half-and-half
- 1 1/2 c water
- 1 tsp salt
- 2 1/2 c cornmeal
- 1 1/2 c shredded Swiss cheese about 6 oz
- 3 tbsp sour cream
- 2 tsp unsalted butter
- Baking powder as directed in the recipe method
Herbed Mushroom Topping
- 2 tbsp olive oil
- 1 lb mixed mushrooms halved or sliced
- 2 cloves garlic pressed
- 2 1/2 tsp salt or to taste
- Black pepper to taste
- 1/4 c vegetable broth or chicken broth
- 3 tbsp heavy cream
- 2 tbsp sour cream
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tsp chopped fresh tarragon
Instructions
Prepare the baking dish.
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter and set aside.
Heat the liquid mixture.
- In a small saucepan, combine the half-and-half, water, and 1 tsp salt. Bring the mixture to a simmer over medium-high heat.
Add the cornmeal.
- Gradually whisk in the cornmeal. Reduce the heat and continue whisking constantly until the mixture thickens.
Enrich the cornmeal mixture.
- Add the shredded Swiss cheese, 3 tbsp sour cream, and 2 tsp unsalted butter to the thickened cornmeal mixture. Whisk until the cheese is melted and the mixture is smooth.
Add the baking powder.
- Mix in the baking powder until evenly incorporated.
Transfer to the baking dish.
- Pour the cornmeal mixture into the prepared 9x13-inch baking dish. Spread evenly with a spatula.
Bake the spoon bread.
- Bake for approximately 40 minutes, or until the spoon bread is mostly set. The texture should remain softer than traditional cornbread.
Prepare the mushroom topping.
- While the spoon bread is baking, heat the olive oil in a large skillet over medium heat.
Cook the mushrooms.
- Add the mixed mushrooms to the skillet. Cook for approximately 6 minutes, stirring occasionally, until softened.
Season the mushrooms.
- Season the mushrooms with the remaining salt and black pepper to taste.
Add the garlic.
- Add the pressed garlic and cook for 1 additional minute, stirring frequently.
Finish the mushroom mixture.
- Remove the skillet from the heat. Stir in the broth, heavy cream, remaining sour cream, chopped parsley, and chopped tarragon until fully combined.
Assemble and serve.
- Spoon the herbed mushroom mixture over the warm spoon bread.
Serve immediately.
- Serve warm for the best texture and flavor.
Notes
To make this Herbed Mushroom Spoon Bread Recipe gluten free, verify that the cornmeal is certified gluten free and not processed in a facility with wheat. Confirm that the baking powder, broth, sour cream, heavy cream, Swiss cheese, and seasonings are labeled gluten free. Use vegetable broth or chicken broth that is certified gluten free. Prepare the recipe with clean cookware, utensils, and a clean baking dish to prevent cross-contact with gluten-containing foods.