The Chew: Mushroom & Corn Spoon Bread Recipe

The Chew: Mushroom & Corn Spoon Bread

Michael Symon turned to social media to find out what The Chew viewers wanted him to make: a side dish or an entree? The overwhelming majority of people asked him to make a tasty side dish and he certainly delivered! Why stick to the traditional sides when you can have another family member take care of those? Let yourself have a little fun and make a unique side dish to bring to the table this year. His Mushroom and Corn Spoon Bread is the perfect recipe to help you do just that! You’ll certainly impress with this side!

To get the recipe, click next page.


The Chew: Mushroom & Corn Spoon Bread Recipe Ingredients

The Chew: Mushroom & Corn Spoon Bread Recipe

Michael Symon responded to the wishes of viewers who wanted a unique Thanksgiving side dish, with his Mushroom and Corn Spoon Bread recipe. (jeffreyww / Flickr)

  • 1/4 C olive oi
  • 1 medium yellow onion – peeled, sliced 1/4-inch thick
  • Kosher salt and black pepper
  • 3 tbsp unsalted butter – divided
  • 1 lb shiitake mushrooms – stems removed, sliced 1/4-inch thick
  • 1 tbsp fresh thyme – chopped

For the Corn Spoon Bread:

  • 2 C milk
  • 4 large eggs – separated
  • 2 tsp sugar
  • Kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 C yellow cornmeal
  • 1/2 tsp cayenne pepper
  • 1 tsp Kosher salt


The Chew: Mushroom & Corn Spoon Bread Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Grease an 8×8-inch baking dish with 1 tbsp butter
  3. Heat the olive oil in a large saute pan over medium-high heat, add the shiitake mushrooms and cook for 5-7 minutes, until golden brown
  4. Add the butter, thyme leaves, and onion, and cook for about 5 minutes until the onions are softened
  5. Remove to the bottom of the baking dish
  6. Meanwhile, in a medium saucepan over medium-high heat, add the milk and butter
  7. Whisk in the cornmeal and let thicken, approximately 2-3 minutes
  8. Add the cayenne, salt, yolks, and sugar
  9. Bring to a simmer, stirring constantly for 3-4 minutes, until slightly thickened
  10. Remove from the heat and let cool for five minutes
  11. In a medium bowl, beat the egg whites and a pinch of salt, then use a stand mixer fitted with the whisk attachment until soft peaks form
  12. Stir 1/3 of the egg whites into the cornmeal mixture
  13. Fold in the rest of the whites until just combined
  14. Pour over the cooked mushrooms and onions
  15. Put in the oven for 20 minutes and let cool for 5 minutes before serving


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