A Pair of Vegetarian Delights

(Photos By Renee Comet/styled By Lisa Cherkasky For The Washington Post)

With a bounty of hearty side dishes, like the following two, vegetarians and meat-eaters should be able to coexist peacefully at Thanksgiving. The sweet, rich corn pudding is abundantly satisfying, particularly when eaten along with tart cranberry relish and a green salad or vegetable; the baked macaroni with cheese is homey and comforting.

Corn Pudding

4 to 6 servings

You can use frozen sweet corn in this sunny yellow side dish that is creamy and cheesy.

Adapted from "Local Flavors," by Deborah Madison (Broadway Books, 2002).

MAKE AHEAD: Bake, cool, cover and refrigerate up to 1 day in advance; reheat covered in a 325-degree oven until warmed through.

1 1/2 tablespoons unsalted butter

1 cup finely diced yellow onion

3 cups sweet corn kernels (16-ounce bag of frozen corn kernels)

2 eggs, lightly beaten

1 cup cream, milk or evaporated milk

1 cup grated cheese, such as fontina, cheddar or smoked Gouda