Tomato-Mushroom Corn Pudding

This isn't an everyday corn pudding. The corn is paired with a captivating combination of dried porcini mushrooms, dried tomatoes, toasted English muffin pieces, and dry Jack cheese.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 4 hrs to 24 hrs
  • Bake: 45 mins 375°F

Tomato-Mushroom Corn Pudding

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Directions

  1. Place porcini mushrooms and tomatoes in separate small bowls. Cover both mushrooms and tomatoes with boiling water; soak for 15 minutes. Drain well. Rinse mushrooms. Drain again, pressing out excess moisture. Chop dried tomatoes; set aside.
  2. In a 2-quart square baking dish, toss together English muffin or bread pieces, mushrooms, tomatoes, corn, cheese, basil, salt, and pepper. In a medium bowl, combine eggs and milk; beat with a wire whisk or rotary beater until well mixed. Pour egg mixture evenly over mixture in baking dish. Cover and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat oven to 375F. Bake, uncovered, about 45 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving. Makes 6 side-dish servings.
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Nutrition Facts (Tomato-Mushroom Corn Pudding)

  • Per serving:
  • 261 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 150 mg chol. ,
  • 520 mg sodium ,
  • 31 g carb. ,
  • 3 g fiber ,
  • 13 g pro.
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