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comfort corn casserole?

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I need to make a seriously comforting meal for a family member. I was going to do a roasted chicken and Paul Dean's corn casserole (it gets rave reviews on foodtv), but the thought of using a whole stick of butter makes me queasy. Has anyone modified it?
thanks

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  1. once upon a time I went to a party, and this gal from Louisianna brought with her the most decadent corn casserole. I never could get the recipe from her, but what she said it was made with cream cheese, creamed corn, fresh garlic, jalapenoes, fresh corn and a little milk with soda cracker crumb topping. It was just so delicious I could of eaten the entire casserole. It was different and the peppers made it.
    hey this might be it!
    http://allrecipes.com/Recipe/Hot-Corn...

    1. Yes, I have cut back on the butter by about 20 percent. I have also used light sour cream.

      1. I've used margarine and light sour cream. Still taste wonderful. We're on a low cholesterol diet here.

        1. in my family we pretty much take cream corn, add an egg, maybe 1/4-1/2 c flour whatever pepper you like (my mom adds just black pepper because she's from the Scandinavian part of the world (northern MN) ), i add jalepenos and green/red peppers after seeing that's what most folks do online) and mix mix mix. do the top with butter.

          bake at 350 for an hour. it's easy and consistently good. guess what i'm saying is that you don't really need the fat unless you want the top to be extra brown.. no cheese required at all.

          1. Well, fat is seriously comforting :)

            1. I know I'm not answering your question--but here's a very comforting corn casserole that's always a hit in my family.

              Corn/broccoli casserole
              16 oz can creamed corn
              10 oz frozen broccoli
              1 tbsp minced onion
              salt/pepper
              1 egg
              5 oz melted butter or margarine
              24 saltines, crumbled.

              Cook broccoli. Mix with corn, egg, onion, salt, pepper, 2 tbsp melted butter and 12 saltines.

              Melt 3 tbsp butter. Crumble in 12 saltines and mix well. Sprinkle on top of corn/broccoli mixture.

              Bake at 350 for 30 minutes. (Can be baked ahead of time and reheated)

              I have left the butter out of the body of the casserole with no noticeable change of taste, and now use olive oil for the saltines on the top (which need the fat to get crispy and delicious!)

              1 Reply
              1. re: Marion Morgenthal

                I make Paula's recipe once year on Thanksgiving every year. I never modified it because I figure once a year deserves the stick of butter! :) I can tell you it is so yummy and very comforting. I would have very unhappy campers if I didnt make this every year....

              2. I made the casserole for thanksgiving this year and it was the hit of the day. We ate the leftovers the next day drizzled with a bit of maple syrup alongside some browned breakfast sausage links. The casserole yielded about eight servings in all, so maybe you could just think of it as one tablespoon of butter per person. :)