Pepper & Mushroom Corn Pudding

13 ingredients
3 steps

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. 1
    In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside.
  2. 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. 3
    Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted in the center comes out clean.

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