Mushroom & Pine Nut Cornbread with Cranberry-Maple Butter

Mushroom & Pine Nut Cornbread with Cranberry-Maple Butter
Cornbread has a robust taste and texture that is great on its own, but which also makes it very adaptable to other flavors. Since mushrooms are generally in abundant supply at Earthy Delights (and their earthy flavor is very simpático with that of corn), we naturally had to try our hand at making a version of cornbread with mushrooms. As expected, the addition of mushrooms made the cornbread moist and flavorful, yet yielded a toothsome, slightly chewy texture and crisp crust. With pine nuts and rosemary contributing a woodsy note, and a generous slather of easy-to-make Cranberry-Maple butter melting over the top, you’ve got an instant classic on your hands.

8 oz fresh wild mushrooms (substitute firm cultivated mushrooms)
1 Tbsp olive oil
1 1/2 oz pine nuts
1 1/2 cups medium yellow stone ground cornmeal
3/4 cup all-purpose flour
1 – 2 Tbsp sugar (optional)
1 Tbsp baking powder
1 tsp fresh rosemary leaves, chopped
1 tsp salt
1/2 cup milk
1/2 cup plain yogurt
2 large eggs
3 Tbsp unsalted butter, melted, plus 1 Tbsp unmelted
Cranberry-Maple Butter (recipe below)




Clean the mushrooms and chop coarsely. Heat the olive oil in a saute pan over medium heat. When hot, add the mushrooms and cook, stirring frequently, until all liquid has evaporated and the mushrooms are dry and slightly browned around the edges. Remove from the heat and set aside.


Place the pine nuts in a small pan and toast over medium heat until aromatic and slightly browned. Take care that they do not burn or scorch – it can happen quickly. When the pine nuts are toasted, remove them from the pan and set aside.


Preheat the oven to 425 degrees. Place a 9 or 10 skillet or heavy cake pan in the oven to heat while you mix up the cornbread batter.


In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, rosemary & salt. In a medium bowl, whisk the milk and yogurt with the eggs and pour over the dry ingredients. Stir gently until just incorporated, then fold in the sauteed mushrooms, toasted pine nuts and melted butter.


Remove the hot pan from the oven and add a tablespoon of butter to the bottom. Swirl it around as it melts to coat the bottom and halfway up the sides. Scrape the batter into the skillet with a spatula and smooth the top.


Bake for 20 – 25 minutes, or until the cornbread begins to brown around the edges and a toothpick inserted into the middle comes out clean.


Remove from the oven and allow to cool for a few minutes, then turn out the cornbread on a rack to cool further.  


Cut into wedges while still warm and serve with the cranberry-maple butter.


Cranberry-Maple Butter


Cranberry-Maple butter is so good that you’ll want to use it on everything from bagels to yams. It takes less than 5 minutes to make, so it’s easy to whip up a batch when unexpected guests drop by.


1 stick unsalted butter, softened

1/2 tsp salt

1/3 cup fresh cranberries

3 Tbsp pure maple syrup

Pulse the softened butter, cranberries, salt and maple syrup in a food processor until the cranberries are incorporated, but still slightly chunky.


Scrape the butter into a small bowl if you plan to use it right away. For long-term storage, form into a log by wrapping it in wax paper or plastic wrap with the ends tightly twisted. Place the log into the refrigerator for up to a week, or in the freezer for up to 6 months.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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