Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’Ve Always Accidentally Made!

It’s ever prissy when you lot start out making i thing, too it unexpectedly turns into something else, which ends upwardly beingness far improve than you lot expected. Such was the representative alongside this quite homely, soundless amazingly delicious sweetness corn too wild mushroom spoonbread.

I was trying to create a simple, wild mushroom-studded, sweetness corn casserole to reinforce our vacation side dish repertoire, too earlier I knew it, I was eating the best, around flavorful cornbread dressing I’d ever tasted. Not solely that, only nosotros completely eliminated the stride of having to brand corn staff of life first!

Of course, I wishing I could create materials similar this on purpose, only similar my golf game buddies used to say, “better lucky, than good.” The solely drawback, every minute I obsessed over inwards the video, was the less that stellar appearance when it came out of the oven. 

I may crusade approximately type of gratin topping side past times side time, only honestly, this was too then wonderful tasting that I can’t fifty-fifty pretend to endure upset over such superficial concerns.  I promise you lot seat it a crusade soon. Enjoy!

Ingredients for 12 portions:

1/2 loving cup dried porcini mushroom pieces, softened inwards 1 loving cup hot tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 loving cup all-purpose flour

3/4 loving cup yellowish cornmeal

1/4 loving cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly solid soil dark pepper

cayenne to gustation

2 large eggs

1 loving cup buttermilk

1/4 loving cup milk
1 pound sweetness corn, drained good

1/4 loving cup chopped greenish onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

View the consummate recipe

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