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Pepper & Mushroom Corn Pudding Recipe

This comforting, savory pudding turns ordinary meals into something to celebrate. It makes a great side dish but is also hearty enough to enjoy as a meatless main course.

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Pepper & Mushroom Corn Pudding Recipe

Prep: 30 min. Bake: 45 min.

Yield: 13 Servings

30 45 75

Ingredients

1 pound sliced baby portobello mushrooms
3 tablespoons finely chopped green pepper
3 tablespoons finely chopped sweet red pepper
2 tablespoons olive oil
5 cups frozen corn, thawed, divided
5 ounces cream cheese, cubed
1/2 cup yellow cornmeal
2 tablespoons sugar
6 eggs, beaten
3/4 pound Gruyere cheese, shredded, divided
1 can (14-3/4 ounces) cream-style corn
1 cup heavy whipping cream
3/4 teaspoon salt

Directions

In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside.
In food processor, combine 2 cups whole kernel corn, cream cheese, cornmeal and sugar; cover and process until smooth. In large bowl, combine the eggs, 1-1/2 cups shredded Gruyere cheese, cream-style corn, cream and salt. Stir in processed corn mixture, reserved mushroom mixture and remaining corn until well blended.
Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean. Yield: 13 servings.

Nutritional Facts 3/4 cup equals 376 calories, 24 g fat (13 g saturated fat), 163 mg cholesterol, 391 mg sodium, 28 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Pepper & Mushroom Corn Pudding in Country Woman Christmas Annual 2009, p49