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Corn Pudding with Mushrooms and Ham

Corn Pudding with Mushrooms and Ham Recipe

  • 3 tablespoons unsalted butter, divided, plus more for pan
  • 1 cup finely grated Parmesan or Dry Monterey Jack, divided
  • 2 cups mushrooms, such as chanterelles, torn or cut into small pieces
  • Kosher salt, freshly ground pepper
  • 4–5 ears of corn, husked
  • 1 tablespoon vegetable oil
  • 1 1/2 cups finely chopped onion
  • 2 tablespoons all-purpose flour
  • 2/3 cup heavy cream
  • 2/3 cup whole milk
  • 3 ounces very thinly sliced country ham or prosciutto, chopped
  • 3 large eggs, beaten to blend
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