corn and porcini mushroom cornbread dressing

Ingredients

• Servings: 1
• cooking spray
• 1/2 cup dried porcini mushrooms
• 1 cup hot tap water
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup white sugar
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup milk
• 1 (16 ounce) package frozen corn, thawed and drained
• 1/4 cup chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 33 mins Ready Time: 1 hr 33 mins


• 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.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with cooking spray.
• whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
• 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.
• 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 .
• bake in the preheated oven until golden on top, 30 to 35 minutes. a paring knife inserted into the center should come out clean.