Saturday, October 24, 2009

Two Southern Sides: Corn Pudding & Orange Glazed Carrots

At least once every two weeks, I bring home a big juicy roast chicken (usually from Sams) and since I don't have to cook the main dish, I can spend a little extra time on the sides.

Here are two of my favorite down-home country sides that -- along with a salad, green beans or broccoli --can sure give Boston Market a run for its money!

Corn Pudding
16 oz. frozen corn (I like Cascadian farms organic , gold & white corn)
1 t. salt
1 t. pepper
T. sugar
2 eggs
1 c. half n half
(optional) 2 T. chopped chives
1/4 c. melted butter
1/4 grated cheese

In a bowl mix all the ingredients above, except for the corn and the cheese. Butter a round or square pyrex pan. Put corn in pan and pour egg mixture on top. Sprinkle with cheese. To speed up cooking time I like to microwave this (covered) for about 5 minutes, then finish in a 350 oven until cheese is melted and it is a little bit golden around the edges.

Orange Glazed Carrots

Peel about 7 big carrots and steam them, whole. I use a microwave proof bag for this.
Steam until just tender.
Pour any juice into a skillet, and place the carrots on a cutting board until they are cool enough to touch. Then slice them into about 1/4 inch slices.
Into the skillet with any carrot juice, plop a heaping T. of butter, 1/3 c. orange juice, 1 T. brown sugar. Add the carrot slices and simmer until the orange juice is reduced to a thick syrup around the carrots. Season with salt and pepper at this point, to taste.

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