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.

Source: Better Homes and Gardens

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Recipe Summary

chill:
4 hrs
bake:
45 mins
stand:
15 mins
total:
5 hrs 20 mins
prep:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

261 calories; fat 10g; cholesterol 150mg; saturated fat 4g; carbohydrates 31g; insoluble fiber 3g; protein 13g; sodium 520mg.
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