Unique among wild mushrooms, the candy cap’s maple syrup-reminiscent aroma makes it a unique choice for flavoring desserts and baked goods. With additional maple syrup added, the candy caps’ aroma really shines in this simple, sweet bread.
Prep time: 5 min
Cook time: 45 min
Total time: 50 min

Ingredients
Makes 9 servings
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1/2 Cup Candy Cap Mushrooms
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2 Cups Yellow Cornmeal
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1 Cup All-Purpose Flour
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4 Teaspoons Baking Powder
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1 1/4 Teaspoons Kosher Sea Salt Flakes
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1/2 Cup (1 Stick) Unsalted Butter, cold, cut into 1/2 inch pieces
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1 1/3 Cups Buttermilk
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4 Large Eggs, lightly beaten
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3/4 Cup Pure Maple Syrup
Directions
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Preheat oven to 350°F.
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Blend mushrooms, cornmeal, flour, baking powder, and salt in food processor for 15 seconds. Add butter and process until mixture resembles coarse meal, about 10 seconds.
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Whisk buttermilk, eggs, and maple syrup in separate bowl, then add cornmeal mixture and stir just until evenly incorporated without over mixing.
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Pour mixture into greased 9-inch square metal baking pan. Bake in preheated oven until golden brown and toothpick inserted into center pulls out clean, about 45 minutes. Cool bread in pan. Cut into 9 (3-inch) squares. Serve.