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Corn and Porcini Mushroom Cornbread Dressing
Corn and Porcini Mushroom Cornbread Dressing
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Prep Time:
20 minutes
Cook Time:
33 minutes
Total Time:
93 minutes
Elevate your holiday feast with decadent wild mushroom and cornbread dressing.
Ingredients:
  • cooking spray
  • 0.5 cup dried porcini mushrooms
  • 1 cup hot tap water
  • 0.75 cup all-purpose flour
  • 0.75 cup yellow cornmeal
  • 0.25 cup white sugar
  • 1 teaspoon fine salt
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 0.5 cup unsalted butter
  • 2 large eggs
  • 1 cup buttermilk
  • 0.25 cup milk
  • 1 (16 ounce) package frozen corn, thawed and drained
  • 0.25 cup chopped green onions
Instructions:
  • In a small bowl, soak mushrooms in hot water for 30 minutes until softened. Drain, squeeze out excess water, and finely chop.
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish with cooking spray.
  • In a large bowl, blend flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper until combined.
  • In a large skillet over medium heat, melt the butter until sizzling. Add the chopped mushrooms and sauté until tender and golden, about 3 to 4 minutes. Set aside to cool for 10 minutes before using.
  • Combine eggs, buttermilk, and milk with the flour mixture. Mix in the mushroom mixture and corn until well combined, then gently fold in the green onions. Pour the batter into the baking dish and tap it on a flat surface a few times to eliminate air bubbles.
  • Bake in the preheated oven for 30-35 minutes until the top turns golden brown and a paring knife inserted in the center comes out clean.

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