Pepper & Mushroom Corn Pudding

Directions

• In a large skillet, saute mushrooms and peppers in oil until tender. Remove and set aside.
• In food processor, combine 2 cups whole kernel corn, cream cheese, cornmeal and sugar; cover and process until smooth. In large bowl, combine the eggs, 1-1/2 cups shredded Gruyere cheese, cream-style corn, cream and salt. Stir in processed corn mixture, reserved mushroom mixture and remaining corn until well blended.
• Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted in the center comes out clean.