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Pepper & Mushroom Corn Pudding

 Pepper & Mushroom Corn Pudding
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.
13 ServingsPrep: 30 min. Bake: 45 min.

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

2 of 2

Pepper & Mushroom Corn Pudding (continued)

Directions (continued)

  • 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.