Corn and Porcini Mushroom Cornbread Dressing

Ingredients

• cooking spray
• 0.5 cups dried porcini mushrooms
• 1 cup hot tap water
• 0.75 cups all-purpose flour
• 0.75 cups yellow cornmeal
• 0.25 cups white sugar
• 1 teaspoon fine salt
• 0.5 teaspoons baking soda
• 0.25 teaspoons freshly ground black pepper
• 1 pinch cayenne pepper , or to taste
• 0.5 cups unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 0.25 cups milk
• 1 package frozen corn , 16 ounce
• 0.25 cups chopped green onions

Instructions

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.