Corn and Porcini Mushroom Cornbread Dressing

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    33 m
  • Ready In

    1 h 33 m
Chef John
Recipe by  Chef John

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch casserole

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Directions

  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  3. Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
  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.
  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.
  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.

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Reviews (2)

Rate This Recipe
judyk
0

judyk

I added some chopped celery and red bell pepper for color. Made it for Thanksgiving and my family LOVED it. Nobody noticed it was unattractive, just that it is all gone. I will definitely make it again and not just for the holiday.

BlueberryCAKEpop
0

BlueberryCAKEpop

I tried this recipe last Thanksgiving at my mom's house. You are correct the dish didn't look appetizing so not many touched it at first but when they realized that it did taste better than it looked there was none left over. I did send my family the video on youtube, so they could find instructions and the recipe. I used white mushrooms because that was what I had on hand and canned corn. This year I all be using frozen corn and the porcini mushrooms. Thank you so much for the accidental deliciousness I will be making it for church potluck on thanksgiving and also for our family thanksgiving dinner.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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