Best 2 Mushroom Cornbread Dressing Recipes

In the culinary world, mushroom cornbread dressing stands as a delectable dish that blends the hearty flavors of mushrooms and cornbread, creating a delightful side dish perfect for special gatherings or everyday meals. This flavorful dish can elevate any meal with its unique combination of textures and flavors. Whether you prefer a classic recipe passed down through generations or a modern twist on this beloved dish, there are endless possibilities to explore. This article will guide you through some of the best mushroom cornbread dressing recipes, ensuring that you find the perfect one to tantalize your taste buds and leave a lasting impression on your dinner table.

Let's cook with our recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Use fresh, flavorful ingredients. This will make all the difference in the taste of your dressing. Look for sweet corn, tender mushrooms, and fresh herbs.
Don't overcook the cornbread. It should be slightly moist, but not soggy. If you overcook it, your dressing will be dry and crumbly.
Use a variety of textures. This will make your dressing more interesting to eat. Some good options include crunchy celery, soft cornbread, and chewy mushrooms.
Season your dressing well. Use a combination of salt, pepper, and herbs to taste. You can also add a little bit of heat with some chopped chili pepper.
Let the dressing rest before serving. This will allow the flavors to meld together and the dressing to set. You can make the dressing a day ahead of time and let it rest in the refrigerator overnight.

Conclusion:

Mushroom cornbread dressing is a delicious and versatile side dish that can be served with a variety of main courses. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its combination of sweet corn, savory mushrooms, and tender cornbread, this dressing is sure to be a hit with everyone at your table.