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 teaspoon fine salt

½ teaspoon baking soda

¼ teaspoon freshly ground black pepper

1 pinch cayenne pepper, or to taste

½ cup unsalted butter

2large eggs

1 cup buttermilk

¼ cup milk

1 (16 ounce) package 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 F (175 degrees C). 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.

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