This sweet cornbread is filled with chanterelle goodness. This recipe includes powdered and dried chanterelles meaning it can be enjoyed any time of year, but it's especially complimentary to a Thanksgiving meal!
Chanterelle Cornbread with Candied Chanterelles
2 ounces dried chanterelles
1 1/2 cups water
1 1/3 cups sugar
1 Tablespoon vanilla
2 ounces chanterelle powder
2 cups cornmeal
2 cups flour
2 Tablespoons baking powder
1/2 teaspoon salt
2 cups milk
2/3 cup melted butter
1 cup sugar
Rehydrate the dried chanterelles by soaking them in hot water in a covered bowl for 15-30 minutes.
Strain the rehydrated chanterelles and place them into a small sauce pan with ¾ cup of water, ¾ cup of sugar, and vanilla. Place over medium high heat and bring to a boil. Reduce the heat and simmer for about 5 minutes or until the liquid is reduced by half.
Add the rest of the water and sugar and continue to simmer for another 15 minutes. Most the of moisture should be gone and the sugar should be bubbling. Remove the mushrooms from the pan and place on a paper towel to drain.
Preheat the oven to 400° Fahrenheit. Grease all sides and bottom of two loaf pans. Cut a piece of parchment paper to fit into the pans for easy removal of the baked loaves.
In a large mixing bowl, fully combine the dry ingredients for the corn bread: cornmeal, flour, chanterelle powder, baking soda, salt. Add the eggs, milk, melted butter, and sugar. Mix just until fully combined. Fold the candied chanterelles into the cornbread batter.
Split the batter evenly between the loaf pans and bake for 30-40 minutes or until an inserted knife or toothpick comes out clean. You can cover the loaves with foil if they are not cooked though but are browning too much on top.
Let cool before slicing, and enjoy!