Wild Mushroom Cornbread - Foraged

Ingredients

• 3 bowls
• 1 cast iron pan [we used an 8" - if you don't have a cast iron, you can use a nonstick for the savory filling and a cake pan for baking]
• 2 tbsp oil
• 2 cups fresh or rehydrated mushrooms
• 1/2 yellow onion, finely chopped
• 2 tbsp wild herbs and spices [we used spicebush, sweetfern, carrot seeds, and peppergrass]
• 1 cup cornmeal
• 1 cup all purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt, plus more to taste
• 1/4 cup softened butter
• 1/4 cup sugar
• 2 eggs
• 1 cup plant milk