Creamy Corn Pudding with Mushrooms, Peppers and Cheese

This rich and creamy side dish combines fresh or frozen corn, canned corn, and cornmeal, along with mushrooms, bell peppers, cream cheese, whipping cream, eggs and Gruyere cheese, and is baked until puffed and golden.

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Ingredients:

• 2 Tablespoons olive oil
• 1 pound baby portabella mushrooms, trimmed and thinly sliced
• 3 Tablespoons green bell pepper, finely diced
• 3 Tablespoons red bell pepper, finely diced
• 5 cups fresh (cut off the cob) or frozen (thawed) whole kernel corn, divided use
• 5 ounces cream cheese, softened
• 1/2 cup yellow cornmeal
• 2 Tablespoons sugar, or to taste
• 6 large eggs
• 1 cup heavy whipping cream
• 1 can (15-16 ounce)cream-style corn
• 3/4 teaspoon salt, or to taste
• 3 cups Gruyere cheese, coarsely grated, divided use

Method

Preheat oven to 375F. Butter a 13x9x2-inch baking dish. Heat oil in a medium skillet over a medium-high heat. Add mushrooms, green pepper and red pepper. Saute until the liquid that the mushrooms give off is almost evaporated and mushrooms and peppers are soft, about 8 - 10 minutes. Remove from heat and set aside. Combine 2 cups of corn, cream cheese, cornmeal and sugar in the food processor or blender. Process until the mixture is smooth. In a large bowl combine the eggs, the cream, the creamed corn, HALF of the grated cheese, the salt, the remaining corn, the corn puree, and the mushroom mixture. Whisk until well blended. Pour into the prepared pan; sprinkle with the remaining cheese. Bake until set, puffed and golden brown, about 55-65 minutes. Remove from oven and cool slightly. Serve warm or at room temperature.

Notes: A little time consuming but worth the effort

Number of servings: 8 - 10

Submitted By: cybercook
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