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Corn and Porcini Mushroom Cornbread Dressing

Rated as 4.69 out of 5 Stars
59k

"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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Ingredients

1 h 33 m servings 215
Original recipe yields 12 servings (1 9x13-inch casserole)

Directions

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  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. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  3. Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
  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. 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. 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


Per Serving: 215 calories; 9.5 28.2 5.8 53 287 Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 l...

Most helpful critical review

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 g...

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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 l...

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 ...

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...

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 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.

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 g...

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 bow...

Wow - this was easy to make and a bonafide hit at my Thanksgiving table this year. It was delicious!

Very tasty! I added one minced jalapeño and 1/2 cup celery for crunch and spice