Ingredients for - Corn and Porcini Mushroom Cornbread Dressing
How to cook deliciously - Corn and Porcini Mushroom Cornbread Dressing
1. Stage
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. Stage
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
3. Stage
Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
4. Stage
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. Stage
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. Stage
Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.
