Spoon Bread

Spoon Bread

Spoon Bread is an early American dish which is having a comeback.  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.

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 EVOO

1 lb. mushrooms, mixed, halved or sliced

2 loves 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

Directions:

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.