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 cornbread first!

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Recipe Summary

prep:
20 mins
cook:
33 mins
additional:
40 mins
total:
1 hr 33 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

Nutrition Facts

215 calories; protein 5.8g 12% DV; carbohydrates 28.2g 9% DV; fat 9.5g 15% DV; cholesterol 52.6mg 18% DV; sodium 287.1mg 12% DV. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2013
I tried this recipe last Thanksgiving at my mom's house. You are correct the dish didn't look appetizing so not many touched it at first but when they realized that it did taste better than it looked there was none left over. I did send my family the video on youtube so they could find instructions and the recipe. I used white mushrooms because that was what I had on hand and canned corn. This year I all be using frozen corn and the porcini mushrooms. Thank you so much for the accidental deliciousness I will be making it for church potluck on thanksgiving and also for our family thanksgiving dinner. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/11/2018
I made this for Thanksgiving 2018. It was in place of a traditional corn casserole that is more of a souffle. The casserole transported uncooked very well. Cooking times were right on. It was good- a cross between stuffing and a corn casserole. I gave it 3 stars because it is a bit sweet and has a confusing taste profile. Is it corn or stuffing you are eating? Anyway I wasn't a big enough fan to make it again. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/25/2013
I tried this recipe last Thanksgiving at my mom's house. You are correct the dish didn't look appetizing so not many touched it at first but when they realized that it did taste better than it looked there was none left over. I did send my family the video on youtube so they could find instructions and the recipe. I used white mushrooms because that was what I had on hand and canned corn. This year I all be using frozen corn and the porcini mushrooms. Thank you so much for the accidental deliciousness I will be making it for church potluck on thanksgiving and also for our family thanksgiving dinner. Read More
(6)
Rating: 5 stars
12/27/2016
Amazing! I used more porcini than the recipe called for, almost twice as much, probably. And pro tip: the first time I made it I left it in the oven as long as the recipe says. The second time I shaved off about 8 minutes and I thought it was even better! Was a little more moist. Wow! What amazing flavor. Perfect for the holidays, goes great with any protein. ***tip: if making for holiday meals with gravy, save the delicious porcini water, strain it through some paper towels through a fine mesh strainer to get rid of the grit that sometimes comes out of the mushrooms, and use it in your gravy! Read More
(5)
Rating: 5 stars
11/29/2013
I added some chopped celery and red bell pepper for color. Made it for Thanksgiving and my family LOVED it. Nobody noticed it was unattractive just that it is all gone. I will definitely make it again and not just for the holiday. Read More
(3)
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Rating: 5 stars
07/02/2016
This came out great. I used fresh mushrooms instead of dried no cayenne (I don't like spicy) no green onions (didn't have any) fresh corn instead of frozen and added sweet onions and sausage. I halved the recipe since it was only for me (saved some for the next day). It did take longer to bake. I baked it for 45 minutes....Some people were saying that it comes out looking ugly. I didn't find that. Mine had a nice browned crust. I let it sit for about 30 minutes (cornmeal holds heat well) and it didn't fall apart when I used a spoon to serve. Looked fine and tasted even better. I will definitely make this again. Read More
(1)
Rating: 5 stars
11/27/2015
I had never made stuffing in my life & needed a recipe. I made this & I thought it was the best stuffing I have ever ate. Thanks Chef John. Read More
(1)
Rating: 5 stars
11/28/2014
Wow - this was easy to make and a bonafide hit at my Thanksgiving table this year. It was delicious! Read More
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Rating: 5 stars
11/27/2014
Very tasty! I added one minced jalapeño and 1/2 cup celery for crunch and spice Read More
Rating: 4 stars
11/27/2017
I liked this. I will make it for myself again but not a crowd. It was the most leftover side of the day. I will say it was better the second day. I also wished I had served it in a nicer bowl. It would have jazzed up the presentation a bit more. Read More
Rating: 3 stars
12/11/2018
I made this for Thanksgiving 2018. It was in place of a traditional corn casserole that is more of a souffle. The casserole transported uncooked very well. Cooking times were right on. It was good- a cross between stuffing and a corn casserole. I gave it 3 stars because it is a bit sweet and has a confusing taste profile. Is it corn or stuffing you are eating? Anyway I wasn't a big enough fan to make it again. Read More
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