Cornbread and Gorgonzola Dressing

Name: Cornbread and Gorgonzola Dressing
Total time: 100 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup cornmeal; 1/3 cup granulated white sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 2 large eggs; 1/3 cup butter, (melted); 4 ounces dried porcini mushrooms; 1/4 cup (1/2 stick) butter; 2 medium leeks ((halved lengthwise, rinsed well, white and light green parts thinly sliced)); 3 medium garlic cloves, (minced); 2 medium shallots, (minced); 4 whole fresh sage leaves, (minced); 1 teaspoon salt; 4 cups milk; 6 large eggs; 12 ounces baguette or French bread, (cut into 1/2-inch cubes (day old is best)); 10 ounces Gorgonzola cheese crumbles

This cornbread and gorgonzola dressing is unique and delicious.  I like to think of it as a grown-up version of dressing that true foodies will especially enjoy.

⏱️ 100 min 🔪 Prep: 60 min 🔥 Cook: 40 min 📊 Hard 👁️ 5 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

16 servings

1 1/2 cups all purpose flour
1/2 cup cornmeal
1/3 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
1/3 cup butter, (melted)
4 ounces dried porcini mushrooms
1/4 cup (1/2 stick) butter
2 medium leeks ((halved lengthwise, rinsed well, white and light green parts thinly sliced))
3 medium garlic cloves, (minced)
2 medium shallots, (minced)
4 whole fresh sage leaves, (minced)
1 teaspoon salt
4 cups milk
6 large eggs
12 ounces baguette or French bread, (cut into 1/2-inch cubes (day old is best))
10 ounces Gorgonzola cheese crumbles

Steps

Preheat the oven to 350°F. Butter two 9x13-inch baking dishes. 
In a large bowl, combine flour, cornmeal, sugar, baking powder and 1/2 teaspoon salt. Stir in 1 1/4 cups milk, 2 eggs, and melted butter. Pour the batter into a buttered baking dish and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool and then cut cornbread into bite-size pieces.
Meanwhile, in a small bowl, soak the porcini mushrooms in 1 1/4 cups hot water for 15 minutes. With a slotted spoon, transfer the mushrooms to a cutting board and roughly chop. Save the chopped mushrooms AND their soaking liquid.
Melt 1/4 cup butter in a large frying pan over medium-high heat. Add the leeks, garlic, shallots, porcini, sage and salt. Cook, stirring, until the leeks and shallots are soft, about 5 minutes. Carefully pour in the porcini liquid, leaving behind any grit at the bottom of the bowl.
In a very large bowl, whisk together remaining 4 cups of milk and 6 eggs. Stir in the  leek mixture. Add the baguette cubes and stir. Add the cornbread cubes and fold gently to mix. Transfer to the second buttered baking dish and scatter the gorgonzola crumbles over the top. Bake until set, about 40 minutes. Let sit 5 to 10 minutes before serving.