Corn Pudding With Mushrooms & Ham

Prep Time
Cook Time
1h 40m
Ready In

"Slightly more savory corn pudding. To keep it from separating, take it out of the oven while it is still "wiggly" in the center. Then give it a quick flash under the broiler to brown it."

Original recipe yields 7 servings


  • Serving Size: 1 (262.1 g)
  • Calories 355.9
  • Total Fat - 22.4 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 158.9 mg
  • Sodium - 456.6 mg
  • Total Carbohydrate - 25.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 9.1 g
  • Protein - 16.4 g
  • Calcium - 240.5 mg
  • Iron - 1.3 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Arrange a rack in the lower third of the oven and preheat to 350 degrees. Generously butter an 8x8x2 inch glass baking dish. Sprinkle evenly with 2 tablespoons cheese.

Step 2

Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and the skillet is dry, 5-7 minutes. Season to taste with salt and pepper. Transfer mushrooms to a small bowl; set aside. Wipe the skillet clean.

Step 3

Using the large holes on a box grater, coarsely grate corn kernels from the cobs into a large bowl (you should have at least 2 cups).

Step 4

Melt the remaining 2 tablespoons butter with oil in same skillet over medium-low heat. Add the onion; cook, stirring often, until soft and translucent (do not brown), 8-10 minutes. Stir in flour.

Step 5

Add the grated corn; increase the heat to medium. Cook, stirring often, until most of the liquid evaporates and the corn is bright yellow, 2-3 minutes. Add the cream; cook, stirring frequently until well blended and most of the liquid has evaporated, about 3 minutes. Stir in milk, ham, 3/4 cup cheese, and reserved mushrooms. Cook, stirring often, until the flavors begin to meld, 1-2 minutes longer. Season with salt and pepper.

Step 6

Transfer the corn mixture to a large bowl. Season eggs with salt and pepper. Add to the corn mixture; stir gently to blend.

Step 7

Pour into prepared baking dish, sprinkle with 2 tablespoons cheese. Set the dish in a roasting pan; place in the oven. Pour hot water into the roasting pan to come halfway up the sides of the baking dish (this will prevent eggs from curdling).

Step 8

Bake until the pudding is just set in the center (center will jiggle very slightly when the dish is nudged), 40-45 minutes. Use a ladle or turkey baster to remove about half of the water from the roasting pan to prevent any hot water from spilling when the pan is lifted from the oven. Remove the roasting pan with pudding from the oven. Remove the baking dish from the pan.

Step 9

Preheat the broiler. Return the pudding to the oven. Broil until the top is golden brown in spots, 2-3 minutes. Let stand for at least 15 minutes and up to 30 minutes before serving.

Tips & Variations

No special items needed.

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