Corn and Porcini Mushroom Cornbread Dressing
Ingredients
- cooking spray
- ½ cup dried porcini mushrooms
- 1 cup hot tap water
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup white sugar
- 1 tsp fine salt
- ½ tsp baking soda
- ¼ tsp freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- ½ cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- ¼ cup milk
- 1 (16 oz) pkg frozen corn, thawed and drained
- ¼ cup chopped green onions
Directions
- Step 1
Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
- Step 2
Preheat oven to 350 degrees. Grease a 9×13-inch baking dish with cooking spray.
- Step 3
Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
- Step 4
Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
- Step 5
Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
- Step 6
Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.