Roasted Hen-of-the-Woods with Corn Pudding

Hen-of-the-woods with corn pudding takes advantage of the earthy, peppery flavor of the mushrooms by serving them with a creamy and slightly sweet corn pudding. Rustic, satisfying, and delicious. What else could you ask for?

Hen of the woods mushrooms lying on a scoop of corn pudding, on a white plate with a spoon.

The pudding can be made in individual ramekins for a tonier presentation. Larger mushroom pieces lend a more dramatic presence, and they heighten the chances that the mushrooms will caramelize and take on a toasty flavor for the corn pudding.–Sam Beall

LC What Goes With Corn Pudding? Note

What goes with corn pudding? Steak. Roast hen. Pork. Fish. Question is, what doesn’t go with corn pudding? Yeah, we don’t know, either.

Corn Pudding

Hen of the woods mushrooms lying on a scoop of corn pudding, on a white plate with a spoon.
Roasted hen-of-the-woods with corn pudding makes a superb side dish with, well, nearly anything. A sweet and savory corn pudding plays perfectly with the flavor-filled mushrooms.
Sam Beall

Prep 25 mins
Cook 35 mins
Total 1 hr
4 servings
484 kcal
5 from 1 vote
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For the corn pudding

  • 6 tablespoons (3/4 stick) unsalted butter melted
  • 3/4 cup yellow cornmeal
  • 1 cup warm water
  • 3 large eggs
  • 2 cups milk
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fresh or thawed frozen sweet corn kernels

For the mushrooms

  • 1 pound hen-of-the-woods or oyster mushrooms brushed to remove any dirt
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons kosher salt


Make the corn pudding

  • 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.
  • 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.
  • 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 mushrooms

  • 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.
  • 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.
  • To serve, place a scoop of the pudding on each serving plate and spoon the mushrooms over the top.
Print RecipeBuy the The Blackberry Farm Cookbook cookbook

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Show Nutrition

Serving: 1portionCalories: 484kcal (24%)Carbohydrates: 44g (15%)Protein: 17g (34%)Fat: 29g (45%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 193mg (64%)Sodium: 1588mg (69%)Potassium: 1096mg (31%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 1145IU (23%)Vitamin C: 2mg (2%)Calcium: 271mg (27%)Iron: 3mg (17%)

Originally published April 22, 2010


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