Corn Pudding with Mushrooms and Ham


  • 3 large eggs, beaten to blend
  • 3 ounces very thinly sliced country ham or prosciutto, chopped
  • 2/3 cup whole milk
  • 2/3 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 ½ cups finely chopped onion
  • 1 tablespoon vegetable oil
  • + 5 more ingredients
    • 4–5 ears of corn, husked
    • Kosher salt, freshly ground pepper
    • 2 cups mushrooms, such as chanterelles, torn or cut into small pieces
    • 1 cup finely grated Parmesan or Dry Monterey Jack, divided
    • 3 tablespoons unsalted butter, divided, plus more for pan

1. Arrange a rack in lower third of oven and preheat to 350°. Generously butter an 8x8x2" glass baking dish. Sprinkle evenly with 2 Tbsp. cheese. 2. Melt 1 Tbsp. butter in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until golden brown and skillet is dry, 5–7 mi...

View full recipe at SpringPad


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