This corn pudding recipe is unique because in addition to the typical ingredients of corn, butter, milk, eggs, and sugar it also includes cornmeal for a still creamy but hardier side dish. I often serve corn pudding at holiday meals and pot luck dinners because it’s easy to prepare, transports well, reheats fine in the microwave, and both children and adults love its slightly sweet, creamy goodness. Here are the ingredients you’ll need to make corn pudding:
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.25 oz.) cream-style corn
1 cup half and half (or milk)
2 eggs, beaten
1/4 cup butter, melted
1/4 teaspoon pepper
3 tablespoons sugar
1/2 cup cornmeal
Combine all ingredients in a large bowl. Pour into a greased 2-quart casserole dish. Bake, uncovered, at 325 degrees for 1.5 to 2 hours or until the top is golden brown and a knife inserted into the center of the dish comes out clean.
Corn pudding makes a great side for chicken, turkey, or beef. This week I served it with barbecued beef brisket (recipe below) and green beans. It was a great combo.
This recipe for barbequed beef brisket is so simple and the results are so delicious that I reach for it again and again. It requires only a few ingredients, takes minutes to prepare, and cleanup is a breeze since its cooked in an oven roasting bag. Here are the ingredients you’ll need to make barbequed beef brisket:
1 beef brisket (4-5 lbs.)
4-6 teaspoons liquid smoke
1/2 teaspoon celery seed
1/4 teaspoon pepper
1 bottle (12 oz.) chili sauce
1/2 cup barbecue sauce
2-3 tablespoons chipotle peppers in adobo sauce, seeded and finely chopped
Rub brisket with liquid smoke, celery seed, and pepper. Place in an oven roasting bag (or an aluminum foil pouch). Combine the chili sauce, barbeque sauce, and chipotle peppers; pour over roast and tightly seal the roasting bag (or foil pouch). Bake at 325 degrees for 3 1/2 to 4 hours or until the meat is tender. Cool slightly then slice thinly against the grain.
I served this with creamy corn pudding (recipe coming up next) and green beans for a colorful presentation. Leftovers make great barbequed beef sandwiches; I like to top mine with coleslaw. Doesn’t this look good?
I started work on this painting two weeks ago in hopes of posting it on Christmas day but with all the hustle and bustle of the holidays–shopping, wrapping gifts, baking, and hosting visits with family and friends–I wasn’t able to complete it until today. This little holiday fairy proved to be more time consuming than I anticipated. Oh well, better late than never. Besides, the holidays aren’t officially over until New Year’s Day, right?
This painting is based on a tutorial featured in Linda Ravenscroft’s book, “The Fairy Artist’s Figure Drawing Bible.” Here are some close up shots of my painting. I really enjoyed painting her and working with such vibrant colors.