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

Candy Cap Maple Cornbread
Copyright Recipe © 2015 Woodland Foods


Makes 9 servings

  • 1/2 Cup Candy Cap Mushrooms

  • 2 Cups Yellow Cornmeal

  • 1 Cup All-Purpose Flour

  • 4 Teaspoons Baking Powder

  • 1 1/4 Teaspoons Kosher Sea Salt Flakes

  • 1/2 Cup (1 Stick) Unsalted Butter, cold, cut into 1/2 inch pieces

  • 1 1/3 Cups Buttermilk

  • 4 Large Eggs, lightly beaten

  • 3/4 Cup Pure Maple Syrup


  1. Preheat oven to 350°F.

  2. 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.

  3. Whisk buttermilk, eggs, and maple syrup in separate bowl, then add cornmeal mixture and stir just until evenly incorporated without over mixing.

  4. 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.