Corn Pudding (adapted from "The Joy of Cooking")
2 cups fresh, frozen, or canned corn kernels, drained
3⁄4 cup milk or half-and-half
2 large eggs, well beaten
2 tablespoons butter, melted and cooled
1 tablespoon all-purpose flour
1 teaspoon salt
Basically dump and stir. We added plenty of black pepper and we used a mix of milk and half and half. We baked it at 350 degrees F for 40 minutes then set it aside. Toward the end of the time the turkey was roasting we did pan roasted mushrooms which were:
Pan Roasted Mushrooms (adapted from "Think Like a Chef" by Tom Colicchio)
1 tablespoon butter
2 tablespoons olive oil
1 pound chantrelle mushrooms, cleaned and sliced
1 large clove garlic, minced
1 medium shallot, minced
2 tablespoons fresh sage, chopped finely
salt and pepper to taste
Add oil and butter to pan and melt the butter. When the foam starts to subside, add the mushrooms and cook until they're starting to brown a bit. Add the garlic and shallots and stir for about 3 or 4 minutes more. Stir in the sage and salt and pepper to taste.
We let the mushrooms cool a bit then spread them over the corn pudding and put the whole thing back into a 375 degree F oven for about 20 minutes to warm through.
It was really a lovely dish and I think the pudding could have been done a full day ahead and refrigerated then allowed to come to room temperature before reheating and it would have been just fine.