One-Pan Mushroom Cornbread Stuffing
 
 
Makes 8 servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 12 ounces mushrooms, torn into large pieces (see notes*)
  • 2 medium red onions, cut into ½"-thick wedges
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon honey
  • 6 cups packed torn lacinato kale leaves
  • 2 cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt, plus more, to taste
  • 1 egg
  • 2 cups buttermilk (see notes**)
  • 8 tablespoons unsalted butter, melted, divided
Instructions
  1. Preheat oven to 450 degrees.
  2. Heat 2 tablespoons olive oil in a 12" oven-safe fry pan over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, 3-5 minutes. Stir mushrooms. Cook, without stirring, for another 5 minutes. Transfer to a large bowl and set aside.
  3. Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add onions and cook, stirring occasionally, until lightly browned, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add sage and honey and stir to combine. Add kale and cook, stirring occasionally, until just barely wilted, about 2 minutes. Transfer to bowl with mushrooms and season with salt to taste. Wash and dry the pan and place in the oven to preheat.
  5. In a large bowl, combine the cornmeal, baking soda and salt.
  6. In a separate bowl, combine the egg, buttermilk and 7 tablespoons butter; mix well.
  7. Add the wet mixture to the dry mixture and stir until just combined. Gently fold in ¾ of the mushroom mixture.
  8. Carefully remove the pan from the oven and grease with remaining 1 tablespoon butter. Pour batter into the prepared pan and top with remaining mushroom mixture. Bake for 25-30 minutes or until golden brown. Let cornbread cool slightly and then break it into large pieces with a spoon.
Notes
*I used a mix of oyster and shiitake (stems removed) mushrooms.
**I used Clover Sonoma Low Fat Buttermilk because I happened to have some in the fridge. But I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/one-pan-mushroom-cornbread-stuffing/