Tomato-Mushroom Corn Pudding Recipe

Name: Tomato-Mushroom Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup dried porcini mushrooms; 3 -6 dried tomatoes (not packed in oil); 4 cups torn lightly toasted English muffins, about 4 muffins (or cubed dried bread); 1 ½ cups frozen whole kernel corn, thawed; ½ cup finely shredded aged dry jack cheese (2 ounces) or ½ cup parmesan cheese (2 ounces); 1 tablespoon snipped fresh basil (or 1 t. dried basil, crushed); ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; 4 eggs, lightly beaten; 1 ½ cups milk

Servings: persons

¼ cup dried porcini mushrooms
3 -6 dried tomatoes (not packed in oil)
4 cups torn lightly toasted English muffins, about 4 muffins (or cubed dried bread)
1 ½ cups frozen whole kernel corn, thawed
½ cup finely shredded aged dry jack cheese (2 ounces) or ½ cup parmesan cheese (2 ounces)
1 tablespoon snipped fresh basil (or 1 t. dried basil, crushed)
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
4 eggs, lightly beaten
1 ½ cups milk

1
Put dried mushrooms and tomatoes in separate small bowls.
2
Cover with boiling water; let stand for 15 minutes; drain.
3
Rinse mushrooms; drain again, pressing out excess moisture.
4
Chop the tomatoes and set aside.
5
Meanwhile, in an ungreased 2-quart square baking dish, toss together the English muffin pieces, corn, cheese, basil, salt, and pepper; stir in mushrooms and tomatoes.
6
In a bowl, combine the eggs and milk; pour evenly over ingredients in the dish.
7
Press lightly with a rubber spatula or the back of a large spoon to moisten all of the muffin pieces.
8
Cover and chill for 4-24 hours.
9
Preheat oven to 375A; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
10
Let stand for 10 minutes before serving.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup dried porcini mushrooms, 3 -6 dried tomatoes (not packed in oil), 4 cups torn lightly toasted English muffins, about 4 muffins (or cubed dried bread), 1 ½ cups frozen whole kernel corn, thawed, and more.

Yes, Tomato-Mushroom Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato-Mushroom Corn Pudding

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