Recipes Side Dish Vegetables Corn Corn and Porcini Mushroom Cornbread Dressing 4.8 (16) 10 Reviews 5 Photos 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! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 15, 2021 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 33 mins Additional Time: 40 mins Total Time: 1 hr 33 mins Servings: 12 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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 Directions 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. I Made It Print 26 home cooks made it! Nutrition Facts (per serving) 215 Calories 10g Fat 28g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 215 % Daily Value * Total Fat 10g 12% Saturated Fat 5g 27% Cholesterol 53mg 18% Sodium 287mg 12% Total Carbohydrate 28g 10% Dietary Fiber 2g 8% Total Sugars 7g Protein 6g 12% Vitamin C 3mg 3% Calcium 43mg 3% Iron 2mg 11% Potassium 159mg 3% * 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.