Monday, November 19, 2012

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing, and it unexpectedly turns into something else, which ends up being far better than you expected. Such was the case with this quite homely, yet amazingly delicious sweet corn and wild mushroom spoonbread.

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 corn bread first!

Of course, I wish I could do stuff like this on purpose, but like my golf buddies used to say, “better lucky, than good.” The only drawback, as I obsessed over in the video, was the less that stellar appearance when it came out of the oven. 

I may try some type of gratin topping next time, but honestly, this was so wonderful tasting that I can’t even pretend to be upset over such superficial concerns.  I hope you give it a try soon. Enjoy!


Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
cayenne to taste
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min

View the complete recipe

16 comments:

John Griswold said...

Hey, Chef John! I'm a long time YouTube subsciber, first time questioner...but it's not about food. I'm not expecting anything long and drawn out, but what kind of camera do you use for your videos?
-John

Nicole Cheng said...

Hi Chef John,

Thanks so much for posting this great recipe. Will definitely give it a try!! But I am just wondering if dried shitake mushroom will work for this recipe as well?

Thanks

Chris K. said...

Try pouring the batter into a large, preheated cast iron skillet, and then baking it. The extra boost of heat will create a perfectly browned crust on the bottom.

It'll still be ugly on top, but you can always invert the final product when cooled a bit.

Sigi said...

How much corn? It is not in the list of ingredients. I don't have sound on my computer at the moment.

Dano said...

It may look hideous, but I can imagine how great all those ingredients must taste together. I know not all dressings are stuffing, but could this recipe be a good turkey's stuffing?

Chef John said...

yes, shiitake will work!

Juan Kulas said...

Hi Chef John,

Long time fan - three years :-)

I'm cooking a 20 lbs Turkey using your 2-part series. In doing so made the compound butter, but am concerned with one thing.

We love butter and hence I'm making three times the quantity of compound butter. As a result, the end result butter has a total of 3 Tablespoons of black pepper. If I use it all on the Turkey will that be too much black pepper?? In addition, you have a season mix of poultry, salt, and black pepper. Should I leave the black pepper out?

Your advice would be _greatly_ appreciated.

Juan Kulas said...

Hi Chef John,

Long time fan - three years :-)

I'm cooking a 20 lbs Turkey using your 2-part series. In doing so made the compound butter, but am concerned with one thing.

We love butter and hence I'm making three times the quantity of compound butter. As a result, the end result butter has a total of 3 Tablespoons of black pepper. If I use it all on the Turkey will that be too much black pepper?? In addition, you have a season mix of poultry, salt, and black pepper. Should I leave the black pepper out?

Your advice would be _greatly_ appreciated.

Chef John said...

Not sure why all the butter, but you can always add pepper later so be careful! Hard to answer matters of taste! Maybe use less. Enjoy!

TheWantedLyrics said...

Oh dear, that looks good!

DBUPatriotPrincess said...

I'm looking forward to tasting this! I might be weird, but I love celery in stuffing. I wonder if it would be good in this.

shirsureok said...

Hi! I have a question, Im not a fan of mushrooms at all, are there any good substitutes?

Gary H. said...

I test drove this recipe pior to the big family get together. Yumyum, this one is a keeper. Making another batch as I type this.

Sandra Schultz said...

And the verdict is......

I decided to make this instead of both the stuffing and the buns for Thanksgiving. I used white mushrooms (cuz that's what I had) cooked in butter and chopped small, and 4 fresh Serrano peppers also chopped small (instead of the cayenne). I upped the green onion portion, and in anticipation of a fairly unappetizing top, I sprinkled it with chopped green onion tops (little circles) before baking.

It was awesome.
Thanks Chef John.

Candace said...

I just made this last night, to accompany your sweet potato and black bean chili. Both were delicious, and my boyfriend fell in love with the spoonbread. I forgot to oil my pan though so I had a burnt bottom stuck, but the part that came loose was fine. Your recipes are the first online recipes I've made where I didn't feel the need to add or change anything. Thank you! :)

Sialia said...

Candace is totally on the right track. I was in a hurry tonight, so I poured my spoonbread batter into individual oven safe soup bowls so it would cook quicker. When it was just barely set, I poured chili over the top and served each bowl like that. No one could see the spoonbread until they dug into the chili--and surprise! Melty soft spoonbread soaked full of chili juice is heaven on earth.