It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!
Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven.
I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns. I
hope you give it a try soon. Enjoy!
tap water, squeezed dry
1 pound sweet corn, drained well
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