Corn and Porcini Mushroom Cornbread Dressing

Ingredients

• Cooking spray
• 1/2 cup dried porcini mushrooms
• 1 cup hot tap water
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup white sugar
• 1 teaspoon fine salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup milk
• 1 (16 ounce) package frozen corn, thawed and drained
• 1/4 cup chopped green onions

Directions

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.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.

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

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.

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.

Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.