Corn And Porcini Mushroom Cornbread Dressing Recipes

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CORN AND PORCINI MUSHROOM CORNBREAD DRESSING



Corn and Porcini Mushroom Cornbread Dressing image

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!

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 1h33m

Yield 12

Number Of Ingredients 16

cooking spray
½ cup dried porcini mushrooms
1 cup hot tap water
¾ cup all-purpose flour
¾ cup yellow cornmeal
¼ cup white sugar
1 teaspoon fine salt
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
2 large eggs
1 cup buttermilk
¼ cup milk
1 (16 ounce) package frozen corn, thawed and drained
¼ cup chopped green onions

Steps:

  • 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 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 : Calories 214.7 calories, Carbohydrate 28.2 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 287.1 mg, Sugar 7 g

CORNBREAD DRESSING WITH PANCETTA, APPLES, AND MUSHROOMS



Cornbread Dressing with Pancetta, Apples, and Mushrooms image

Provided by Ree Drummond : Food Network

Time P1DT1h55m

Yield 18 servings

Number Of Ingredients 26

4 cups Cornbread, cut into 1-inch cubes, recipe follows
4 cups French bread, cut into 1-inch cubes
4 cups crusty artisan bread, cut into 1-inch cubes
32 ounces white button or crimini mushrooms
4 tablespoons canola oil
3/4 teaspoon kosher salt, divided
1/2 pound pancetta, diced
2 cups diced onion
5 Granny Smith apples, cut into large dice
5 tablespoons brown sugar
1 cup white wine
32 fluid ounces very low-sodium chicken broth
1 teaspoon ground thyme
1/2 teaspoon turmeric
2 teaspoons minced fresh rosemary leaves
Freshly ground black pepper
Minced fresh parsley leaves
1/4 cups shortening, melted, plus 2 tablespoons
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

  • Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
  • Preheat the oven to 500 degrees F.
  • Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
  • Reduce the oven to 375 degrees F.
  • In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
  • Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
  • Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
  • Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
  • Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
  • Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.

CORN AND PORCINI MUSHROOM CORNBREAD DRESSING



Corn and Porcini Mushroom Cornbread Dressing image

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!

Provided by Chef John

Categories     Corn Side Dishes

Time 1h33m

Yield 12

Number Of Ingredients 16

cooking spray
½ cup dried porcini mushrooms
1 cup hot tap water
¾ cup all-purpose flour
¾ cup yellow cornmeal
¼ cup white sugar
1 teaspoon fine salt
½ teaspoon baking soda
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
2 large eggs
1 cup buttermilk
¼ cup milk
1 (16 ounce) package frozen corn, thawed and drained
¼ cup chopped green onions

Steps:

  • 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 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 : Calories 214.7 calories, Carbohydrate 28.2 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 287.1 mg, Sugar 7 g

SAUSAGE AND MUSHROOM CORNBREAD DRESSING



Sausage and Mushroom Cornbread Dressing image

I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 cups.

Number Of Ingredients 20

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups 2% milk
2 large eggs
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon honey
1 tablespoon cider vinegar
CORN BREAD DRESSING:
1/2 pound bulk pork sausage
8 ounces sliced fresh mushrooms
3 celery ribs, chopped
1 large onion, chopped
1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
3 large eggs, beaten
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon minced fresh rosemary
1 teaspoon pepper

Steps:

  • Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.

Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

MUSHROOM CORNBREAD DRESSING



Mushroom Cornbread Dressing image

This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.-Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 16

2 cups cornmeal
3 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
5 large eggs
1 can (12 ounces) evaporated milk
1/4 cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
1/2 cup chopped green onions
3 tablespoons butter
2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup sliced almonds, toasted
1 teaspoon poultry seasoning
1/4 teaspoon pepper

Steps:

  • For cornbread, combine the first 4 ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack., In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.

Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

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