Wild Mushroom Corn Pudding with Goat Cheese

An elegant corn pudding to dress up our Thanksgiving table-corn, goat cheese, and mushrooms i a creamy herbed sauce.

Ingredients:

• 1 Tablespoon each olive oil and butter
• 8 ounces assorted wild mushrooms, stemmed and sliced
• 1/2 small sweet onion, thinly sliced
• 6 large eggs, room temperature
• 1 cup half and half
• 1 cup heavy whipping cream
• 1/2 cup soft mild goat cheese, room temperature
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup butter, melted
• 3 cups frozen sweet corn kernels, thawed
• 2 Tablespoons chopped fresh herbs (sage, rosemary, thyme, etc.)

Directions:

Preheat oven to 350 degrees. Grease a 2 quart casserole dish. Heat oil and butter in large skillet over medium-high heat. Add mushrooms and onion, cook until tender and liquid from mushrooms has evaporated, 6 to 8 minutes, and set aside. In large bowl, beat eggs until well blended. Whisk in half and half and cream. Whisk in goat cheese until smooth. Gradually stir in combined flour, sugar, baking powder, salt and pepper. Stir in melted butter. Add corn, herbs and mushroom mixture. Pour into prepared pan. Bake until golden brown and puffed, 40 to 50 minutes.

Number of Servings: 8-10

Notes from the Cook: Thanksgiving just wouldn't be the same if this delectable corn pudding wasn't gracing the table. Sometimes I think I could get away without serving the turkey, before I could get away with not serving this.