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Corn Pudding with Mushrooms, Ham and Salami

Ingredients

  • 2 cup fresh corn kernels
  • 1 cup sliced Portobello mushrooms
  • 1 cup sliced crimini mushrooms
  • 1/4 cup unsalted butter
  • 1 cup chopped onions
  • 1 tsp. vegetable oil
  • 2/3 cup heavy whipping cream
  • 2/3 cup whole milk
  • 3 large eggs
  • 3/4 cup shredded Parmesan cheese
  • 4 oz. chopped ham
  • 4 oz. chopped salami
  • 1 Tbsp. dried sage
  • 1 tsp. dried thyme

Directions

  • 1. Preheat standard oven to 375°F.
  • 2. Sauté corn and mushrooms in melted butter in large skillet on medium heat 5 minutes.
  • 3. Sauté onions in oil in separate skillet on medium heat 4 to 5 minutes or until tender. Combine vegetables in large bowl.
  • 4. Whisk cream, milk and eggs until blended. Stir into vegetables. Stir in cheese, meat and herbs.
  • 5. Pour mixture into well-sprayed half hotel pan. Bake 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
  • Nutritional information per serving: Calories 364; Total Fat 27g; Saturated Fat 15g; Trans Fat 0;
  • Cholesterol 162mg; Sodium 524mg; Total Carbohydrate 14g; Dietary Fiber 2g; Total Sugars 4g; Protein 14g

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