These straightforward potatoes and brussels sprouts in the oven with lemon pepper and seasoned salt require only five ingredients. This goes well with pig, chicken, or beef.
| Prep Time: | 20 mins |
| Cook Time: | 33 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 33 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- cooking spray
- ½ cup dried porcini mushrooms
- 1 cup hot tap water
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup white sugar
- 1 teaspoon fine salt
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
- ½ cup unsalted butter
- 2 large eggs
- 1 cup buttermilk
- ¼ cup milk
- 1 (16 ounce) package frozen corn, thawed and drained
- ¼ cup chopped green onions
Instructions
- 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.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 287 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I used fresh mushrooms, canned corn, and almond milk. I followed the recipe aside from these exceptions. I will make it again, next time for company
I made this for Thanksgiving 2018. It was in place of a traditional corn casserole that is more of a souffle. The casserole transported uncooked very well. Cooking times were right on. It was good- a cross between stuffing and a corn casserole. I gave it 3 stars because it is a bit sweet and has a confusing taste profile. Is it corn or stuffing you are eating? Anyway, I wasn’t a big enough fan to make it again.
I liked this. I will make it for myself again but not a crowd. It was the most leftover side of the day. I will say it was better the second day. I also wished I had served it in a nicer bowl. It would have jazzed up the presentation a bit more.
Amazing! I used more porcini than the recipe called for, almost twice as much, probably. And pro tip: the first time I made it I left it in the oven as long as the recipe says. The second time I shaved off about 8 minutes and I thought it was even better! Was a little more moist. Wow! What amazing flavor. Perfect for the holidays, goes great with any protein. ***tip: if making for holiday meals with gravy, save the delicious porcini water, strain it through some paper towels through a fine mesh strainer to get rid of the grit that sometimes comes out of the mushrooms, and use it in your gravy!
This came out great. I used fresh mushrooms instead of dried, no cayenne (I don’t like spicy), no green onions (didn’t have any), fresh corn instead of frozen and added sweet onions and sausage. I halved the recipe since it was only for me (saved some for the next day). It did take longer to bake. I baked it for 45 minutes….Some people were saying that it comes out looking ugly. I didn’t find that. Mine had a nice browned crust. I let it sit for about 30 minutes (cornmeal holds heat well) and it didn’t fall apart when I used a spoon to serve. Looked fine and tasted even better. I will definitely make this again.
I had never made stuffing in my life & needed a recipe. I made this & I thought it was the best stuffing I have ever ate. Thanks Chef John.
Wow – this was easy to make and a bonafide hit at my Thanksgiving table this year. It was delicious!
Very tasty! I added one minced jalapeño and 1/2 cup celery for crunch and spice
I added some chopped celery and red bell pepper for color. Made it for Thanksgiving and my family LOVED it. Nobody noticed it was unattractive, just that it is all gone. I will definitely make it again and not just for the holiday.
I tried this recipe last Thanksgiving at my mom’s house. You are correct the dish didn’t look appetizing so not many touched it at first but when they realized that it did taste better than it looked there was none left over. I did send my family the video on youtube, so they could find instructions and the recipe. I used white mushrooms because that was what I had on hand and canned corn. This year I all be using frozen corn and the porcini mushrooms. Thank you so much for the accidental deliciousness I will be making it for church potluck on thanksgiving and also for our family thanksgiving dinner.