Pepper & Mushroom Corn Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 13 |
|
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. 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:
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.
|
|