Mushroom and Leek Cornbread Dressing

From the kitchen of Aaron Hutcherson

Ingredients

For the cornbread

• 6 tablespoons unsalted butter
• 1 1/4 cups fine or medium ground cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 1 cup whole milk

For the dressing

• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced mushrooms, such as cremini, oyster, shiitake or a combination
• 2 tablespoons unsalted butter
• 1 large (12-ounce) leek, dark green parts trimmed, rinsed, and thinly sliced
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 2 cloves garlic, minced or finely grated
• 2 tablespoons chopped fresh tarragon
• 3 cups no-salt-added vegetable stock

Directions

1. Make the cornbread: Position a rack in the middle of the oven and preheat to 400 degrees. While the oven heats up, put the butter in a 10-inch cast-iron skillet (or other similarly sized metal pan) and place in the oven to melt, for 5 to 10 minutes.
2. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt until combined. Add the egg and milk and mix until evenly combined. Once the butter has melted and the oven is preheated, carefully remove the skillet from the oven, add the melted butter to the batter, and whisk until fully incorporated.
3. Transfer the batter into the preheated skillet and bake for about 20 minutes, or until firm to the touch and a cake tester or toothpick inserted in the middle comes out clean. Transfer the pan to a wire rack and cool for at least 10 minutes. Then, lift the cornbread out with a spatula and transfer to a wire rack to cool completely. Crumble the cornbread into a large bowl. Wipe out the skillet.
4. Make the dressing: In the same skillet or using a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until nicely browned in spots, 7 to 10 minutes. Add the butter, leeks, salt and pepper and cook, stirring regularly, until the leeks start to soften, 3 to 5 minutes. Add the garlic and tarragon and cook, stirring regularly, until the leeks have fully softened, 1 to 2 minutes more.
5. Add the mushroom-leek mixture and vegetable stock to the crumbled cornbread and mix until evenly combined. (It will look a little soupy, but that's necessary for a moist dressing.) Taste, and season with more salt and/or pepper, if needed.
6. Transfer the dressing mixture to the same cast-iron skillet or an ungreased 8-inch square pan or similarly sized casserole dish, smooth out the top and bake for 30 minutes, until golden on top. Remove from the oven and let cool slightly. Serve warm.

Substitutions

Can't find leeks? Use 4 shallots or one yellow onion.

No tarragon? Use thyme or rosemary.

No homemade cornbread? Use store-bought cornbread.