- cooking spray
- 1/2 cup dried porcini mushrooms
- 1 cup hot tap water
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup white sugar
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup milk
- 1 (16 ounce) package frozen corn, thawed and drained
- 1/4 cup chopped green onions
- Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
- Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
- Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
- Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.