Corn and Porcini Mushroom Cornbread Dressing

I was trying to do a simple, wild mushroom-studded sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I'd ever tasted. Not only that, but we completely eliminated the step of having to make cornbread first!

• Preparation Time: 20 mins
• Cooking Time: 33 mins
• Total Time: 53 mins
• Calories: 215 Calories

Ingredients

• ½ teaspoon baking soda
• ¼ cup milk
• ¼ cup white sugar
• ½ cup unsalted butter
• 1 cup buttermilk
• ¼ teaspoon freshly ground black pepper
• ¾ cup all-purpose flour
• 2 large eggs
• ¼ cup chopped green onions
• 1 pinch cayenne pepper, or to taste
• ¾ cup yellow cornmeal
• cooking spray
• 1 teaspoon fine salt
• ½ cup dried porcini mushrooms
• 1 cup hot tap water
• 1 (16 ounce) package frozen corn, thawed and drained

Recipe Instructions

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 F (175 degrees C). Grease a 9x13-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.