Tomato-Mushroom Corn Pudding |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
1/4 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 1/2 cups frozen whole kernel corn, thawed |
1/2 cup finely shredded aged dry jack cheese (2 ounces) or 1/2 cup parmesan cheese (2 ounces) |
1 tablespoon snipped fresh basil (or 1 t. dried basil, crushed) |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
4 eggs, lightly beaten |
1 1/2 cups milk |
Directions:
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 375°; bake, uncovered, about 45 minutes or until a knife inserted in the center comes out clean.
10. Let stand for 10 minutes before serving.
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