PEPPER & MUSHROOM CORN PUDDING

Pepper & Mushroom Corn Pudding image

Provided by Taste of Home

Time 1h15m

Yield 13 servings.

Number Of Ingredients 13

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

Steps:

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 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.

Nutrition Facts :