Pepper & Mushroom Corn Pudding Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:13 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 13 servings


  • 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

Nutritional Facts

3/4 cup: 376 calories, 24g fat (13g saturated fat), 163mg cholesterol, 391mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 16g protein.


  1. In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside.
  2. 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.
  3. 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.
Originally published as Pepper & Mushroom Corn Pudding in Country Woman Christmas Annual 2009, p49

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