I am always looking for new and exciting side dishes that are plays on classics, especially at the holidays. So, since corn casserole is always a hit I changed up the Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos again as a Thanksgiving side dish this year. I made this version gluten free; however, I used evaporated goat's milk as the "cream". If your family does not tolerate goat's milk then feel free to use a dairy free milk alternative - I think that unsweetened almond milk would work especially well.
I mentioned before that I wasn't entirely pleased with the original; although, you can check out my first adaptation (which you can find here). While my original adaptation was good, this time around I was looking for a casserole that held together somewhat instead of the saucy constancy of the original. I should mention that this corn casserole does not have that traditional overwhelming custardy texture. I put together the casserole a day in advance and then just baked it off on Thanksgiving.
Cow's Milk Dairy Free Modified Version of Pioneer Woman's Fresh Corn Casserole with Red Bell Peppers and Jalapenos with a Light Custard Base
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
3 tbs dairy free buttery spread, melted
2 large eggs
garlic salt & pepper
Preheat oven to 350.
Combine the corn, red bell pepper, and jalapeno pepper.
In a small bowl combine the goat's milk, melted "butter", eggs, garlic salt and pepper.
Place into a baking dish sprayed with cooking spray.
Bake uncovered for 30 to 45 minutes.