Corn and Porcini Mushroom Cornbread Dressing

Corn and Porcini Mushroom Cornbread Dressing


  • 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 tsp fine salt
  • ½ tsp baking soda
  • ¼ tsp freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • ½ cup unsalted butter
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup milk
  • 1 (16 oz) pkg frozen corn, thawed and drained
  • ¼ cup chopped green onions


  • 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. 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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