Corn and Porcini Mushroom Cornbread Dressing

Corn and Porcini Mushroom Cornbread Dressing

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Chef John 23738

"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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1 h 33 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 ...

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

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