Corn Pudding

Corn Pudding, a slightly sweet, custard consistency side dish, a wonderful comfort food.

Corn Pudding

butter to coat baking dish
3 cups frozen corn kernels (could use fresh)
3 eggs, well beaten
2 cups milk
2 Tbsp cornstarch
1 tsp maple syrup
1 tsp salt
1 cup cheddar cheese
pepper to taste


  1. Preheat oven to 350F. Grease 8×8 baking dish with butter.
  2. In a medium saucepan over high heat, bring 4 cups of water to a boil. Add the corn kernels and cook 1 minute, regardless of whether the water returns to a boil. Drain; set aside.
  3. In a medium bowl, combine the eggs, milk, cornstarch, maple syrup, salt and cheese. Add pepper to taste.
  4. Transfer the mixture to the prepared baking dish and sprinkle with paprika. Bake until it is puffed and golden, about 1 hour. Serve warm.

This is a baked side dish that is so simple and delicious, serve this side dish alongside anything you want to serve with a side. This corn pudding is mostly savory and only slightly sweet with the addition of the maple syrup but the main flavor in this dish is the corn itself.



Side Dish Week

We have dedicated the next 7 days to side dish recipes, 7 days of side dish recipes created or tested and tried by us!

Most people think first of the main dish when planning a meal but, side dishes are what make a main dish a meal, a good side dish can make or break a meal! A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entree or main course at a meal. A side usually refers to a smaller portion served as a side dish, rather than a large main dish serving. For example, a “side salad” is usually served in a small bowl or salad plate, in contrast to a large dinner-plate-sized entree salad.

Side dishes can be hearty or healthy, hot, cold, and just about anything you can think of, pasta, rice, couscous, beans, vegetables, fruit, salad, potatoes, soups and bread, all of these foods make fantastic side dishes that complement a variety of main dishes.

Simple additions can give your side dishes a little something extra. Try adding a few fresh or dried herbs to mashed potatoes or steamed vegetables for extra flavor. Add sauces to your side dishes to create elegant additions to the meal, and add a bit of fresh lemon, lime, or orange juice to fresh vegetables to bring out their flavor and color. Cook or dress your pasta with flavored oil, such as garlic oil, to take it from bland to outstanding.

Some Side Dish Ideas:

  • Try adding dried fruit, nuts, or chopped vegetables (such as green onions, garlic, broccoli, or others) to cooked rice. It will give the rice something extra and added texture.
  • Cooking vegetables too much will make them mushy and tasteless. Cook until they are still a bit crispy, and they’ll taste better and retain more of their vitamins and nutrition.
  • Create non-traditional type side dishes like stuffing or fresh fruit to add variety to your weekday meals. Have fun and experiment!
  • Don’t forget the crock-pot, Crock Pots aren’t just for main dishes; you can create a variety of side dishes and casseroles in Crock Pots, too!

Looking for side dish recipes? Well then stay tuned for the next 7 days for side dish recipes created or tested and tried by us.

Featured Recipes:
Chive & Onion Scalloped Potatoes
Roasted Green Beans
Baked Beans – Vegetarian
Corn Pudding
Zucchini & Cheese Gratin
One Pot Macaroni and Cheese
Green Veggie Risotto

C and C Dish
Camala and Christine

Risotto with Kale

Creamy and Cheesy Risotto with Kale.

Risotto with Kale

3 1/2 cups chicken broth
3 1/2 cups water
3/4 tsp sea salt
3/4 pound kale
1 1/4 cups finely chopped onion
1 Tbsp olive oil
1 Tbsp unsalted butter
1/4 tsp sea salt
3 garlic cloves, minced
1 1/2 cups Arborio rice (10 ounces)
1/3 cup chicken broth
1/2 cup grated Parmigiano-Reggiano (3/4 ounce)
1 Tbsp butter


  1. Bring broth and water to a boil with 3/4 teaspoon sea salt in a 3- to 4-quart saucepan. Meanwhile, cut stems and center ribs from kale and discard. Stir kale into broth in batches and simmer (all of kale), stirring occasionally, until tender, 5 to 10 minutes. Transfer kale with tongs to a large sieve set over a bowl and gently press on greens to extract more liquid. Add liquid in bowl to simmering broth and keep at a bare simmer, covered. Chop kale.
  2. Cook onion in oil and 1 tablespoon butter with remaining 1/4 teaspoon sea salt in a wide 4-quart heavy pot, covered, over low heat, stirring occasionally, until softened, about 5 minutes. Increase heat to medium, then add garlic and cook, uncovered, stirring, 1 minute. Add rice and cook, stirring, 1 minute.
  3. Add 1/3 cup chicken broth and simmer briskly, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), 20 to 25 minutes.
  4. Stir in kale, cheese, and 1 tablespoon butter and cook, stirring, until heated through and butter is incorporated, about 1 minute. Season risotto with sea salt and pepper to taste and if desired, thin with some of remaining broth.

I found this recipe at Epicurious, however I did adapt it a bit. I served this Risotto with some Bilinski’s Mild Italian Chicken Sausages, These sausages are sooo yummy and full of flavor.

This dinner was very good, I do so like risotto but it is a bit time consuming because you have to add the liquid a bit at a time and basically stir constantly, therefore it does not make for a quick and easy dish, especially with having to tend to three little ones at the same time:) So, to me, Risotto is a once and awhile dish…=)