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Corn Pudding

  • November 15, 2022

Are you still deciding on sides for Thanksgiving? To some, they’re the best part of the meal (although desserts are prettty high in the running too). If you want to make a delicious and easy side dish that serves a lot of people, look no further than this corn casserole. The recipe comes from  Southern Living magazine. and can even be made the day before and stored in the fridge, ready to bake on Turkey Day.

I served it last Thanksgiving and it even impressed a gluten-free friend, who said she could eat it since it contained only six tablespoons of flour for the whole casserole — not enough for her to be worried about.  We were only four people around the table last year, so I had a ton of the casserole leftover and my guests went home with some of it. But you could easily cut the recipe in half if you’re having only a few people around the table. I also didn’t roast a whole turkey last year, but instead stuffed a turkey breast — always an option if your gathering is small. If you’re looking for one, here’s a recipe I made years ago for a boneless turkey breast with a sausage stuffing.

No matter how many are at the table, or what you serve, it’s a time of gratitude for the blessings in our lives. I hope your Thanksgiving and the year ahead are filled with blessings for you and the ones nearest to you.

Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more).

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Corn Pudding
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Ingredients
  • 4 large eggs
  • 2½ cups half-and-half
  • 2 (15-oz.) pkg. frozen corn (I didn't thaw it)
  • 8 ounces fontina or Swiss cheese, (I used a combination of cheddar and Swiss cheese) shredded (about 2 cups)
  • ½ cup grated yellow onion (from 1 large onion)
  • 6 tablespoons all-purpose flour
  • 2 teaspoons minced garlic (about 2 garlic cloves)
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1 tablespoon chopped fresh thyme, plus more for garnish
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Instructions
  1. Whisk together eggs and half-and-half in a large bowl.
  2. Pulse corn, in 2 batches, in a food processor until coarsely chopped, about 5 times.
  3. Add to egg mixture along with cheese, grated onion, flour, garlic, chives, thyme, salt, and pepper. Stir to combine.
  4. Transfer to a lightly greased 13- x 9-inch baking dish; cover and chill until ready to bake, up to 1 day ahead.
  5. Preheat oven to 350°F.
  6. Remove casserole from refrigerator while oven preheats.
  7. Bake, uncovered, until golden and bubbly around edges and center is just set, about 45 minutes.
  8. Let stand 10 minutes before serving.
  9. Garnish with thyme and chives.
 

Rice, Salami and Cheese Casserole

  • May 13, 2019

Hide your bathroom scales if you decide to make this one – it’s loaded with cheese, salami and eggs, but it’s oh so worth it. Just make sure to invite a lot of people over. Even after serving it to my Italian chit-chat group (and there were 16 of us at the table that day), I still had enough left over to share with two different neighbors, and for my own dinner. The recipe comes from my friend Milena, who hails from La Spezia, and who is part of that Italian chit-chat group. You can make it without the meat if you choose, but the salami gives it a nice, spicy accent. I used a mixture of a basic Genoa-type salami, and one that was coated with black pepper. You could skip the salami and use cubed ham instead if you prefer.

Here is the pile of cheeses that went into it – mozzarella, pecorino and parmesan. Milena’s original recipe also called for cheddar cheese, but I don’t think it needs it, so I left it out.

You mix the rice, cheeses and salami with some beaten eggs and milk and press it into a casserole.

Then poke holes all around the casserole and pour in more of the eggs and milk mixture.

Sprinkle some bread crumbs and paprika on top and bake for about 45 minutes.

It’s hard not to keep eating it, but with bathing suit season right around the corner, I had to control myself.

But not for long. Guess what was mid-morning snack the next day?

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Rice, Salami and Cheese Casserole
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Cook time: 
Total time: 
Serves: 12-16 servings
 
Ingredients
  • 3 cups rice (I used arborio but long grain white rice is fine.)
  • 7 cups water
  • 1 teaspoon salt
  • 1 stick of unsalted butter (8 tablespoons)
  • 4 eggs
  • ½ lb. diced Genoa salami
  • ½ lb. cubed or shredded mozzarella cheese
  • 1 cup grated cheese (I used a mixture of parmesan and pecorino)
  • 2 cups milk
Instructions
  1. Cook rice in water and salt.
  2. Add the butter and mix well.
  3. Add the cheeses and salami and mix well.
  4. Beat the eggs and milk, and add half to the cooked rice mixture.
  5. Put the rice mixture into a greased, ovenproof casserole. (mine was 9½ inches by 12 inches)
  6. With a fork, poke holes on the top and pour the rest of the milk-egg mixture over the rice.
  7. Sprinkle with bread crumbs and paprika.
  8. Bake at 350 degrees, covered for 45 minutes.
  9. Let it rest for five minutes before serving.