Recipe by Chef John
"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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dried porcini mushrooms
hot tap water
freshly ground black pepper
cayenne pepper, or to taste
1 (16 ounce) package
frozen corn, thawed and drained
chopped green onions
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Porcini Mushroom Cornbread Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
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