Wild Mushroom Cornbread

Name: Wild Mushroom Cornbread
Total time: 55 min
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

www.foraged.com

Any meal, any season. This savory cornbread uses mushrooms and wild herbs to create an addicting side or snack at any time of day.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foraged.com.

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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