For a deeper flavor, consider using homemade buttermilk. Feel free to experiment with other types of mushrooms, such as shiitake or cremini, to add your own unique twist to the dish. Ensure the corn is well-drained to prevent the dressing from becoming too soggy. Serve warm, and enjoy the exquisite flavors of corn and porcini mushrooms in every bite!
Corn and Porcini Mushroom Cornbread Dressing
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PREP TIME20 mins
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COOK TIME33 mins
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TOTAL TIME1 hrs 33 mins
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SERVING12 People
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VIEWS48
Elevate your holiday side dish game with this extraordinary Cornbread Dressing. Infused with the earthy richness of porcini mushrooms and the sweetness of corn, this dish is a flavorful revelation that simplifies the traditional cornbread-making process.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol53 mg
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Fiber2 g
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Protein6 g
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Saturated Fat5 g
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Sodium287 mg
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Sugar7 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the Porcini: In a small bowl, submerge the dried porcini mushrooms in 1 cup of hot tap water. Allow them to soak for approximately 30 minutes, or until they become soft and pliable. Once rehydrated, remove the mushrooms from the water, gently squeeze out any excess moisture, and finely chop them.
02
StepPrepare the Oven and Baking Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray to prevent sticking.
03
StepCombine Dry Ingredients: In a large mixing bowl, whisk together 0.75 cup of all-purpose flour, 0.75 cup of yellow cornmeal, 0.25 cup of white sugar, 1 teaspoon of fine salt, 0.5 teaspoon of baking soda, 0.25 teaspoon of freshly ground black pepper, and a pinch of cayenne pepper.
04
StepSauté the Mushrooms: Melt 0.5 cup of unsalted butter in a large skillet over medium heat. Add the chopped, rehydrated porcini mushrooms and sauté until they are lightly cooked and softened, approximately 3 to 4 minutes. Remove the skillet from the heat and allow the mushroom mixture to cool for about 10 minutes.
05
StepCombine Wet and Dry Ingredients: In the large bowl with the flour mixture, stir in 2 large eggs, 1 cup of buttermilk, and 0.25 cup of milk until just combined. Add the sautéed mushroom mixture and the thawed, drained corn. Stir until everything is well incorporated. Gently fold in 0.25 cup of chopped green onions.
06
StepBake the Dressing: Transfer the batter to the prepared baking dish. To release any trapped air bubbles, tap the dish gently on a flat work surface 2 to 3 times. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a paring knife inserted into the center comes out clean.
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RECIPE REVIEWS
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Please Rate
Dominic Homenick
May 20, 2025The cayenne pepper adds a nice little kick. I might add a bit more next time!
Anahi Zboncak
May 19, 2025This was a huge hit at Thanksgiving! Everyone loved the depth of flavor the porcini added.
Lamar Schinner
Apr 24, 2025I used a mix of wild mushrooms and it was incredible. Definitely making this again.
Arianna Fisher
Feb 15, 2025My family raved about this dish! It's a new holiday staple.
Leo Wunsch
Feb 12, 2025I added some crumbled sausage for extra protein and it was delicious!
Emmie Conroy
Jan 7, 2025This recipe saved me so much time! So much better than my old cornbread dressing recipe.
Flo Hackett
Dec 13, 2024Easy to follow recipe and the dressing came out perfectly. Thank you!
Lenore Kassulke
Nov 14, 2024I was skeptical about skipping the cornbread step, but it turned out amazing! So moist and flavorful.