Roasted Hen-of-the-Woods with Corn Pudding

Roasted Hen-of-the-Woods with Corn Pudding might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 31g of fat, and a total of 503 calories. For $3.08 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 10 people were glad they tried this recipe. If you have milk, unsalted butter, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 54%, this dish is good. Similar recipes include Guinea Hen with Sweet Corn Fregula Recipe, Roasted Corn Pudding In Acorn Squash, and Roasted Cornish Game Hen.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 teaspoons baking powder

1/2 teaspoon freshly ground black pepper

1 cup fresh or thawed frozen sweet corn kernels

3 large eggs

1 teaspoon kosher salt

2 cups milk

1 pound hen-of-the-woods or oyster mushrooms, brushed to remove any dirt

6 tablespoons (3/4 stick) unsalted butter, melted

1 tablespoon vegetable oil

1 cup warm water

3/4 cup yellow cornmeal

Equipment:

glass baking pan

oven

whisk

bowl

aluminum foil

frying pan

Cooking instruction summary:

Make the corn pudding1. Preheat the oven to 375°F (190°C). Use about 2 tablespoons of the melted butter to grease a 9-by-9-inch casserole or glass baking dish.2. In a large bowl, whisk together the cornmeal and warm water. Whisk in the remaining melted butter until combined. Whisk in the eggs, milk, baking powder, salt, and pepper. Gently fold in the corn kernels.3. Scrape the batter into the buttered dish, cover with foil, and bake for about 35 minutes, until the center is slightly puffed. Remove the foil and continue to bake for about 10 minutes more, until the top is golden brown. Let cool for a few minutes before serving.Cook the mushrooms4. While the pudding bakes, make the mushrooms. Heat a large cast-iron skillet over medium-high heat. Add the mushrooms, oil, salt, and pepper and toss to coat. Cook, tossing frequently, for 6 to 7 minutes, until the mushrooms are lightly browned.5. Remove the skillet from the heat and place it in the oven along with the corn pudding for about 12 minutes, until they are very tender.6. To serve, place a scoop of the pudding on each serving plate and spoon the mushrooms over the top.

 

Step by step:


1. Make the corn pudding

2. Preheat the oven to 375°F (190°C). Use about 2 tablespoons of the melted butter to grease a 9-by-9-inch casserole or glass baking dish.

3. In a large bowl, whisk together the cornmeal and warm water.

4. Whisk in the remaining melted butter until combined.

5. Whisk in the eggs, milk, baking powder, salt, and pepper. Gently fold in the corn kernels.

6. Scrape the batter into the buttered dish, cover with foil, and bake for about 35 minutes, until the center is slightly puffed.

7. Remove the foil and continue to bake for about 10 minutes more, until the top is golden brown.

8. Let cool for a few minutes before serving.Cook the mushrooms

9. While the pudding bakes, make the mushrooms.

10. Heat a large cast-iron skillet over medium-high heat.

11. Add the mushrooms, oil, salt, and pepper and toss to coat. Cook, tossing frequently, for 6 to 7 minutes, until the mushrooms are lightly browned.

12. Remove the skillet from the heat and place it in the oven along with the corn pudding for about 12 minutes, until they are very tender.

13. To serve, place a scoop of the pudding on each serving plate and spoon the mushrooms over the top.


Nutrition Information:

Quickview
495k Calories
16g Protein
30g Total Fat
43g Carbs
12% Health Score
Limit These
Calories
495k
25%

Fat
30g
47%

  Saturated Fat
17g
110%

Carbohydrates
43g
14%

  Sugar
9g
10%

Cholesterol
196mg
66%

Sodium
792mg
34%

Get Enough Of These
Protein
16g
33%

Phosphorus
541mg
54%

Vitamin B2
0.82mg
48%

Vitamin B3
6mg
34%

Selenium
21µg
30%

Potassium
1052mg
30%

Vitamin B5
2mg
28%

Calcium
260mg
26%

Fiber
6g
25%

Folate
91µg
23%

Vitamin D
3µg
23%

Copper
0.44mg
22%

Vitamin B6
0.44mg
22%

Manganese
0.42mg
21%

Vitamin B1
0.31mg
21%

Vitamin A
999IU
20%

Iron
3mg
20%

Zinc
2mg
19%

Magnesium
76mg
19%

Vitamin B12
0.92µg
15%

Vitamin E
1mg
8%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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