Corn Pudding with Wild Mushrooms
A wonderful side dish, or, baked and served in individual ramekins, a super savory “small plate”.
Recipe courtesy of Chef Frances Wilson
- 3 Tbsp. unsalted butter
- 1 cup wild mushrooms, such as Chanterelles or Morels, cleaned and chopped
- ½ yellow onion diced
- 1 tsp. thyme
- 1 cup fresh corn (from about 2 ears)
- ¾ cup whole milk
- 1 extra large egg
- 2 extra large egg yolks
- 1 ¾ cups heavy cream
- pinch cayenne
- salt and freshly ground black pepper
- 1 cup grated Gruyère cheese
- ¼ loaf cornbread (from an 8” x 8” pan)
- Preheat the oven to 350ºF.
- Heat a small pan on the stove, add the butter and the onions. Add ½ teaspoon of the thyme. Cook gently until the onions are soft and slightly golden.
- Add the wild mushrooms and continue to cook until the mushrooms are tender.
- Add ¼ cup of the corn, some salt and pepper and cook for another 2-3 minutes.
- Set aside to cool.
- Meanwhile, in a blender, purée the remaining ¾ cup of corn with the milk and then place in a bowl. Whisk in the eggs, yolks and cream, salt, cayenne and black pepper. Add the grated cheese and the wild mushroom mixture.
- Break the cornbread into rough cubes, and arrange the cubes in an even layer over the bottom of an 8”x 8” baking dish. Pour the custard over the bread, making sure the bread is well soaked. Scatter the remaining thyme on top.
- Place the baking dish in a roasting pan, pour warm water into the pan to come halfway up the sides. Bake for 50-60 minutes or until the custard is set and the cornbread puffs up and is slightly golden. Allow to cool for 10 minutes and then serve.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.