Tuesday, September 15, 2009
What's Cooking Wednesday: Southern Comfort Supper
Please go to The Fairy Blogmother for more What's Cooking Wednesday participants.
We're having warmer weather at the moment, but last week things were still on the chilly side.
Con and I were also still adjusting to the new school year - papers to write, papers to grade, a new theater schedule, homework, homework, homework, lesson planning, etc.
It seemed like a good time to pull out another comfort food meal.
This summer, I wanted a recipe for corn pudding, and as I perused various sites, I found a highly rated recipe for "Corn Casserole" by Paula Deen. I'm not usually a fan of Deen's cooking, due to the copious amounts of butter, etc., but I decided to try this one and then figure out how to make it reasonable.
Deen's version was extremely rich. Too rich for me on every single level.
What I wanted was something that was doable nutritionally and that had a bit of spice to go with Deen's overly-sweet version. The changes below worked beautifully, and a delicious dinner was had by all. I also had some kale and tatsoi from my last farm share that I wanted to use, so I took 2 strips of Ernst Farm bacon, cut them into small pieces, and sauteed them, adding the greens (chopped) when the bacon rendered. The smoky taste of the bacon was a great complement to the greens, and we had a perfect side in about 7 minutes. This was definitely a supper of Southern-style comfort foods.
Jen's Corn Pudding
Corn kernels from 4 ears of corn, or 4 cups frozen kernels
1 package of Jiffy Mix corn muffin mix
1/2 cup reduced fat sour cream
1/4 cup butter, melted
1/4 cup lowfat buttermilk
1/2 cup reduced fat shredded cheddar
2 links Amy Lu chicken Andouille sausage, sliced in half lengthwise, and then chopped into pieces
1/2 tsp Frank's Redhot or other hot sauce (Clancy's might be good here)
oil or cooking spray for greasing casserole dish.
1. Preheat oven to 350. Grease a casserole dish (I used an 8X12 dish that was just the right size - 13X9 makes things a bit thin and 9X9 is too thick, and the pudding won't set as easily).
2. In a large bowl, stir together the corn, the corn muffin mix, sour cream, buttermilk, melted butter, sausage pieces and hot sauce.
4. Bake for 45 minutes or until golden brown and springy to the touch. Take out of the oven and top with the shredded cheddar cheese.
5. Bake for another 5 - 10 minutes until cheese is just melted. Let stand for at least 5 minutes before serving.
Sweet version - leave out the hot sauce and use Amy Lu's Apple Maple Sausage.
Vegetarian - leave out the sausage - it still tastes great. You could also put in some sauteed, chopped summer squash for added nutritional boost.
Note: The reason I'm promoting the Amy Lu sausages is only because their fat and calorie counts are much lower than other chicken sausages. That's only important in terms of the nutrition info here.
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving:
Total Fat 18.9 g
Saturated Fat 10.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 55.1 mg
Sodium 639.7 mg
Potassium 223.1 mg
Total Carbohydrate 40.4 g
Dietary Fiber 1.6 g
Sugars 10.7 g
Protein 11.9 g
As always, nutrition information supplied by the recipe calculator at sparkrecipes.com.