Monday, October 3, 2011

Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos - Cow's Dairy and Gluten Free Modified

My husband and I caught the Pioneer Woman's show on the Food Network this Saturday.  The husband thought that the Fresh Corn Casserole with Red Bell Peppers and Jalapenos looked great!  However, the original recipe was loaded with heavy cream, milk and butter all of which I can not eat.  Today, I was able to modify the recipe to fit my dietary needs.  While I do not think that this will be my final version of this recipe, I do think that it is spot on flavor wise so I am sharing it.  The "sauce"  is quite runny.  So the next rendition will include some type of starch to thicken the sauce and possibly some eggs to add some type of body to the casserole.  Please accept my apologies for the terrible picture!


Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos

2 lbs corn kernels (I used the fresh corn we cut off the cob and froze)
1 medium red bell pepper, diced
1 large jalapeno pepper, diced (remove seeds and ribs for less heat)
8 tbs evaporated goat's milk
garlic salt & pepper
3 tbs dairy free buttery spread

Preheat oven to 350.
Combine the corn, red bell pepper, jalapeno pepper, goat's milk, garlic salt and pepper.
Place into a baking dish sprayed with cooking spray.
Dot the buttery spread over the top of the casserole.
Bake for 30 to 45 minutes.

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