Wild Mushroom Cornbread - Foraged

Name: Wild Mushroom Cornbread - Foraged
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.

View full recipe on www.foraged.com

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