The Big Book of Barbecue Sides Print

by: Rick Browne

Everyone knows that a barbecue meal consists of more than just the barbecue. Delicious side dishes are necessary to make a complete barbecue meal. Rick Browne is the host of the PBS show Barbecue America and author of Barbecue America and Grilling America. His latest book delivers 130 classic and contemporary side dish recipes, many prepared on the grill. The chapters include salads, breads, pasta, vegetables, rice, beans, salsas, potatoes and fruits. If you want to impress your friends and family with a complete barbecue meal, including delicious side dishes, then check out Rick's new book.

Olde Thyme Corn Pudding

One of the dishes shared with the Pilgrims at Plymouth Rock was a creamed corn dish prepared by the Indians. This is a slightly modern version with a bit more flavor and fresher taste.

Serves 4 to 6

1 (16-ounce) can corn
1 (16-ounce) can cream-style corn
1/2 cup yellow cornmeal
1 tablespoon minced fresh thyme
1/4 cup chopped onion
1/4 cup finely diced red bell pepper
1/4 cup (1/2 stick) butter
2 large eggs, beaten
1 cup milk or half and half
Salt and pepper

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, mix together all the ingredients, including salt and pepper to taste, and put in a buttered 2-quart casserole.

3. Bake for about 40 minutes. The pudding should be lightly brown and firm in the middle. Serve hot.\

Tip: Fresh corn, if you have it, tastes much better in this pudding. Just slice the kernels from 4 ears and use instead of the 16-ounce can corn.