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One-Skillet Mushroom Cornbread Stuffing

One-Skillet Mushroom Cornbread Stuffing

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We set out to make a gluten-free stuffing that eliminates the two-step process of first making cornbread, then cubing and drying it to make stuffing. This version has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.


  • ¼ cup (or more) extra-virgin olive oil
  • 12 oz. mixed mushrooms (such a maitake, shiitake, and/or oyster), torn into 1"–2" pieces
  • 2 medium red onions, sliced into 1" wedges
  • 4 garlic cloves, thinly sliced
  • 2 Tbsp. finely chopped rosemary, sage, and/or thyme
  • 1 bunch of Tuscan kale (about 6 oz.), center ribs and stems removed, leaves torn
  • 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
  • 2 cups yellow cornmeal (not polenta)
  • 1 large egg, lightly beaten
  • 2 cups low-fat buttermilk
  • ½ cup (1 stick) unsalted butter, melted, plus 1 Tbsp. for greasing

Recipe Preparation

  • Preheat oven to 450°. Heat oil in a large ovenproof skillet, preferably cast iron, over medium-high. Add mushrooms and cook, undisturbed, until golden brown and crisp underneath, 3–5 minutes. Toss and continue to cook, tossing occasionally, until mushrooms are deeply browned all over, 4–6 minutes longer. Transfer to a medium bowl, leaving any leftover oil in skillet.

  • Return skillet to medium-high heat. Add onions and cook, stirring occasionally and adding 1–2 Tbsp. oil if pan looks dry, until lightly charred all over and softened, 8–10 minutes. Add garlic and cook, stirring often, until softened but not browned, about 5 minutes. Stir in herbs and drizzle honey over, then add kale and cook, stirring occasionally, until kale has wilted and is tender, 6–8 minutes.

  • Return mushrooms to skillet, season with salt, and toss to combine. Transfer mushroom mixture back to medium bowl. Wipe out skillet and place in oven to preheat.

  • Combine cornmeal, baking soda, and 2 tsp. Morton salt in a large bowl. Whisk egg, buttermilk, and ½ cup melted butter in another medium bowl. Add egg mixture to dry ingredients and stir to combine. Fold in three-quarters of mushroom mixture.

  • Carefully remove preheated skillet from oven and pour in remaining 1 Tbsp. butter, swirling skillet to distribute. Scrape batter into skillet. Top with remaining one-quarter of mushroom mixture. Bake stuffing until golden brown, 25–30 minutes. Serve in skillet or break into craggy pieces and transfer to a platter.

Reviews SectionThis was so good! I used about 3/4 coarse cornmeal and 1/4 regular since that's what I had on hand. For the herbs I used a combo of fresh rosemary and oregano. I also added about .5 lb browned hot Italian sausage. I used a 10" skillet (not cast iron) that was about 3" deep, and cooked it for ~32 minutes which created a nice crust while being set in the middle. The result was hearty, flavorful and delicious. I will definitely make this again.Absolutely delicious! I love this as a healthier, gluten-free option to traditional stuffing, it works as a side dish alongside pretty much anything or even a main course if you're willing (like me) to pile it on thick on your plate. I used a heap of rosemary for the herbs with significantly less thyme and it worked out perfectly. Only modification I'd make is to not put the whole 1/4 cup of olive oil in the pan to start with. Maybe I was just using a smaller skillet than I should've been, but it was impossible for my mushrooms to crisp up with so much liquid in the pan. Just enough to lightly cover the bottom of your skillet will be fine.heyguysitsmerobNorth Carolina05/21/20Loved it. I used half sage, 1/4 thyme and 3/4 rosemary. Delicious!! Leftovers not so great, so use it up fresh!!quetalmichelleNashville01/08/20LOVED this. A few things I changed: used pickled shallots instead of onions (put them in right before baking instead of cooking beforehand) which added some acid relief from the richness, and used oat milk with lemon instead of buttermilk (didn’t have buttermilk). I also used coarse ground cornmeal which gave such a lovely texture and crunch. Great as a side dish or as a full meal, depending on your vibe. This will be a staple in my house!!AnonymousSanta Barbara12/25/19For Anonymous in LA - you simply can NOT substitute Pyrex for a cast iron skillet! Especially for a dish like this - it will never "crisp up." This was wonderful and a great idea. I had been using a recipe that called for me to make the cornmeal with broth (polenta style) then bake mixed with all the (already sauteed) veggies - and while that is delicious, this is so much more Thanksgivingy. Next time I will try Anonymous in Asheville's partial substitution of corn flour & Bob's GF flour.AnonymousNew England12/01/19I really enjoyed this dish, especially the roasted onions and kale. I also liked the cornbread crust that formed where the corn bread mixture came into contact with the hot skillet. My only compliant is that I wish there was more of the crispy corn bread crust. I may try this recipe again with muffin tins to get more crust surface area. Also, I cut the ingredients in half to make 4 servings and used a 12" cast iron skillet. I baked in the oven for 20 minutes rather than 25-30 minutes stated in the recipe.AnonymousBakersfield11/29/19Good recipe but not quite as amazing as we had hoped. Made this yesterday but doubled for 22 people, and it was enough. We had to do it in two large pyrex, so perhaps we didn't get the full flavor. Very tasty but a bit greasy with all the sauteed vegetables. I might do it more lightly next time: steam, press and chop the kale and just toss with a little oil, and less oil in the mushrooms (which soak it up).AnonymousLos Angeles11/29/19Delicious! Tastes like Thanksgiving in a skillet. Easy to make. Super satisfying as a vegetarian main dish. For the cornmeal, we used 1/3 medium grind cornmeal, 1/3 corn flour (aka finely ground), and 1/3 Bob’s 1 to 1 gluten free baking flour as my husband isn’t keen on super gritty cornbread and it turned out beautifully.P.s. Bon Appétit, your site has had a user sign-in error for months where I can only review a recipes from my phone and not from a Chrome browser on a PC.AnonymousAsheville NC11/26/19Loved! I made this in my 10 inch cast iron—everything fit fine but I had to bake for roughly 10 min longer. Your results may vary! I drizzled a bit of honey over the top before serving and everyone at my friendsgiving devoured it.AnonymousNew York 11/25/19Like this very much, and would definitely make again and again!Also wanted to answer Julie’s question about ways to make vegan.Go to Instagram, ForksOverKnives “Easy Egg Swaps” and you’ll see several alternatives to using egg.AGram51California11/22/19Question - how could I tweak the cornbread to be vegan (no egg)? Thanks! Julie

Watch the video: Balsamic Rosemary Pork Tenderloin Recipe - by Laura Vitale - Laura in the Kitchen Episode 116 (June 2022).


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