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Dec 4, 2007 10:56 AM

comfort corn casserole?

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?

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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!

    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 :)