Corn And Porcini Mushroom Cornbread Dressing

1. 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.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

3. 3

   Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.

4. 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.

5. 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.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.