Corn and Porcini Mushroom Dressing for Cornbread

Follow our step-by-step guide on how to make Corn and Porcini Mushroom Dressing for Cornbread.

1. Step 1

   Start by placing the dried porcini mushrooms in a small bowl and covering them with hot tap water.

2. Step 2

   Allow them to soak for about 30 minutes until they become tender and plump.

3. Step 3

   Once they’re softened, gently squeeze out any excess water and chop them finely to release their rich flavor.

4. Step 4

   While the mushrooms are soaking, preheat your oven to a cozy 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray to ensure your dish doesn’t stick.

5. Step 5

   In a large mixing bowl, whisk together all-purpose flour, yellow cornmeal, white sugar, fine salt, baking soda, black pepper, and a pinch of cayenne pepper until everything is well blended.

6. Step 6

   Next, melt unsalted butter in a large skillet over medium heat, then add the chopped porcini mushrooms.

7. Step 7

   Sauté them for about 3 to 4 minutes until they’re lightly cooked and fragrant.

8. Step 8

   Once done, remove the skillet from the heat and let the mushrooms cool for about 10 minutes.

9. Step 9

   In the bowl with your flour mixture, stir in the eggs, buttermilk, and milk until just combined—don’t worry if it’s not perfectly smooth.

10. Step 10

    Now, fold in the sautéed mushroom mixture along with thawed corn, and gently incorporate the chopped green onions until they’re evenly distributed throughout the batter.

11. Step 11

    Pour this delightful mixture into your prepared baking dish, and give it a gentle tap on the counter to release any air bubbles that may have formed.

12. Step 12

    Pop the dish into your preheated oven and bake for 30 to 35 minutes, or until the top turns a beautiful golden brown and a paring knife inserted into the center comes out clean.

13. Step 13

    The aroma wafting through your kitchen will be irresistible, and soon you’ll have a deliciously comforting dish ready to enjoy!.