Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!
I was trying to do a simple, wild mushroom-studded, sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I’d ever tasted. Not only that, but we completely eliminated the step of having to make corn bread first!
I may try some type of gratin topping next time, but honestly, this was so wonderful tasting that I can’t even pretend to be upset over such superficial concerns. I hope you give it a try soon. Enjoy!
Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
cayenne to taste
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min
Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Monday, November 19, 2012
Categories:
Grains,
Side Dish,
Vegetables
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