Porcini Cornbread
Servings
8Serving size
1/8th pieThis recipe can be multiplied by using multiple pans. This recipe makes great leftovers.
Ingredients
| 1 ounce Mushrooms, shiitake, dried (we used dried porcinis) |
| 1 1/4 cup Yellow cornmeal |
| 1 1/2 cup Reduced fat buttermilk |
| 1/2 cup Rice flour, brown |
| 2 large Egg(s) |
| 3 Tbsp. Honey |
| 1 Tbsp. Worcestershire sauce |
| 3 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1 Tbsp. Olive oil (porcini or truffle infused olive oil) |
Instructions
Preheat the oven to 400°F.
Mix the porcini dust and cornmeal in a bowl and add the buttermilk. Mix well and let stand for 20 minutes.
Place the eggs, Worcestershire sauce and honey in a small bowl and whisk until frothy.
Place the brown rice flour, baking powder and baking soda in a small mixing bowl and blend with a fork.
Add the oil to 10-inch cast iron skillet and place the skillet in the oven.
Add the brown rice mixture and the wet ingredients to the cornmeal mixture and stir until well mixed.
Remove the pan from the oven and pour the hot oil into the batter and blend well.
Pour the batter into the hot skillet and place in the oven.
Bake the cornbread for 25 minutes.
Allow to cool in the skillet before slicing.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
There are a lot of theories about cornbread out there and one could spend all day reading opposing ideas about whether to use flour, course ground or finely ground cornmeal, different leavening agents, choices of fats. It is actually quite entertaining reading.
After several tries we came up with this Porcini Cornbread: savory, sweet, a bit salty, light but not too much so and a great cornbread flavor.