Corn Pudding with Mushrooms and Ham

This very delicious casserole comes from Bon Appetit via Epicurious.

I would add the following. First, you can use frozen corn — just put it in the food processor and process the crap out of it, meaning it should be well-chopped but not quite pureed. You’ll also need to add more liquid to the mix — I’d probably add another 1/3 C. heavy cream as well as 1/3 C. whole milk.

Second, make sure you fry the mushrooms until they are golden brown and crisping up. You need to make sure there’s no liquid left in them.


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