A Pair of Vegetarian Delights
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.
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