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Quarantine Cooking: Bobby's Lighter Corn Casserole Recipe - Today Bobby’s cooking up a casserole that’s lighter than usual but super easy and still delicious…Corn casserole!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/bobbys-lighter-corn-casserole/
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#pauladeen #quarantinecooking
Show More Show Less View Video Transcript
0:00
- Hey, everybody.
0:01
Welcome to the show and thanks for tuning in.
0:03
I'm filling in for my mom while she's recovering
0:05
from some eye surgery that she had up at Duke University
0:08
and it all went really, really good.
0:10
So thanks for your well wishes.
0:11
She's doing fine.
0:13
I am making some recipes that you all like very much,
0:17
but you would like to see them lightened up.
0:19
And today I'm going to make a corn casserole.
0:22
It's one of my favorites.
0:23
It's a great Southern staple down here.
0:26
We just love it.
0:27
It's a, it's basically a, well, yeah, it's corn casserole.
0:31
You know what it is, and you'll see.
0:33
So it's gonna be very simple
0:35
and it's going to be very, very light.
0:36
So let's get started.
0:37
We are going to whisk together in a a medium sized bowl,
0:42
some light sour cream.
0:48
This is an eight ounce container of light sour cream
0:53
from my favorite grocery store.
0:56
Not hiding the label very well there.
1:01
So light sour cream.
1:02
That's one way to lighten it up.
1:04
And you know what I wonder too,
1:07
if you could use
1:10
Greek yogurt here,
1:12
I use Greek yogurt in so many things.
1:14
Greek yogurt might work out well here.
1:16
So if you want to experiment with that.
1:19
So light sour cream, applesauce.
1:25
Okay.
1:26
That is quarter cup of applesauce,
1:29
and one egg.
1:33
And let's whisk all that together.
1:34
One thing about this recipe is it is so simple,
1:39
so easy, and you know what?
1:41
A lot of my favorite recipes
1:44
are simple.
1:46
I've said it before, and I will say it again.
1:49
Good food does not have to be complicated.
1:52
It also doesn't have to be real, real fattening.
1:56
You can cut the fat. - [Paula] What?
1:57
[Paula] What?
1:58
- Sorry, said that in the presence of the queen,
2:00
(laughs)
2:02
- [Paula] What?
2:03
- But you can lighten things up, you know, you can.
2:06
That's the great thing about cooking is
2:08
that there's just no rules.
2:10
You know.
2:10
Well, there are some,
2:12
you don't have to be precise and accurate all the time
2:15
and you don't have to overthink it.
2:16
When you're baking.
2:18
Yeah, you gotta be a little more precise
2:20
and the amounts have to be right and all that stuff.
2:22
But when you're cooking, you should have fun.
2:24
You should do whatever you want to, you should experiment.
2:27
And if you're watching me make this recipe right now
2:31
and you're thinking, well, I think I would do
2:33
that differently.
2:34
Or I would do this, or I would do that.
2:35
That's good.
2:36
You know, that's how new recipes are born.
2:38
You should be, you should be thinking that way.
2:41
All right.
2:42
So we've got our applesauce
2:43
and our light sour cream
2:46
mixed together.
2:49
And we're gonna add to that.
2:53
Look here.
2:54
I don't mind using canned ingredients at all.
2:57
In fact, sometimes it's perfectly appropriate.
3:00
I'm gonna use a canned corn niblets here.
3:04
Alright.
3:05
I'll stir them in.
3:11
And I'm also gonna add in
3:15
one box of Jiffy corn muffin mix.
3:18
Alright.
3:19
So we'll just kinda gradually stir that in.
3:24
Look how easy this recipe is.
3:26
These are all ingredients that you'll be able to find right
3:28
in your local grocery store.
3:29
You'll have no trouble finding.
3:33
And Jiffy makes a heck of a product.
3:35
That's been around for a long, long time.
3:37
Since 1930, that's been around in fact.
3:39
I knew it had been around for a long time.
3:40
I knew I had seen it in my mama's kitchen, plenty.
3:43
Yeah.
3:45
- [Paula] Yeah, but now I use,
3:47
Jiffy is great, Bobby, if you want a cake like cornbread,
3:50
or a sweet cornbread.
3:51
- That's what I want.
3:52
- [Paula] Okay, well then that's gonna work out perfect
3:55
in that dish.
3:57
But now I use Paula Dean cornbread.
4:01
(laughs)
4:02
- [Woman In Background] Well, of course you do.
4:05
- I would too.
4:08
If my face and name was on a cornbread mix,
4:10
that'd probably be the one that I was using.
4:12
- [Man In Background] There's no Bobby Dean's cornbread?
4:13
- There is not.
4:14
Maybe there will be, but as of now, I'm using Jiffy.
4:16
- [Paula] There aint no corny Bob cornbread?
4:19
- I'm using Jiffy because it's America's favorite.
4:21
It says it right on the box, since 1930.
4:23
- [Paula] 'Cause they told you?
4:24
- 'Cause they told me that.
4:26
It's a great marketing strategy.
4:27
- [Paula] Yes.
4:28
- Put America's favorite.
4:30
Alright.
4:31
So, and we're gonna add one more can of corn.
4:34
All right, and this is gonna be the cream style corn.
4:37
So we added in one corn,
4:39
one can of just dry corn niblets
4:42
and that one is the cream style, mix it all together.
4:45
And look at that?
4:45
That's already just looking perfect.
4:48
- [Paula] So Bobby,
4:50
that corn casserole in our family cook books,
4:55
you know, that's one of people's favorite
4:58
- Right.
4:59
- [Paula] side dishes.
5:00
- [Bobby] It is.
5:01
- And it sounds like you're doing basically that,
5:03
that same recipe.
5:04
So how have you lightened this up versus the original?
5:09
- Well, I'm using low fat sour cream
5:12
and I'm also using unsweetened applesauce.
5:15
Okay, I don't think your recipe calls for applesauce.
5:16
- [Paula] No, no. - Yeah, right.
5:18
Unsweetened applesauce.
5:19
I'm only using one egg.
5:21
Yours might call for more than that.
5:25
And the corn niblets
5:28
that I used, I think of their, you know, a low sodium
5:32
- [Paula] Yeah.
5:32
- and we got rid of the juice and all that stuff.
5:33
- [Paula] Yeah.
5:34
- So just in real simple elementary ways.
5:35
- [Paula] So you just, every corner you cut is a.
5:39
- They all, they all, they all add up.
5:40
- [Paula] Yeah. - Look, if you can make
5:42
Here's what I've always said.
5:44
You find the major culprit in a recipe.
5:47
Okay, whatever it might be,
5:48
whether it's butter or whether it's heavy cream or whatever.
5:51
And you just find a way to either substitute it,
5:53
dial it back a little bit
5:55
or get of it all together.
5:57
And if you do that, you know,
5:59
two or three times throughout a recipe,
6:00
then you've just made great gains in the recipe.
6:03
- [Paula] Well, you you've formulated all these recipes,
6:05
Bobby, from our family recipes, right?
6:09
- I did.
6:10
- [Paula] When you were doing Not my Mama's Meals.
6:11
- When I was doing Not my Mama's
6:12
Yes, I'm enjoying having my mom sitting
6:14
over on the side enjoying me cooking and,
6:16
- [Paula] Well, I'm walking down memory lane for a minute.
6:20
- Well, that's what I do while I still have a memory.
6:22
- Hey, do it.
6:23
Please do.
6:24
But yeah, that's right.
6:26
These recipes,
6:28
I hosted a show called Not my Mama's Meals
6:30
and the whole premise of it was
6:32
taking my mom's traditional recipes and lighten,
6:36
lightening them up in very simple ways.
6:38
And that show was very well received.
6:41
People really enjoy having another arrow in their quiver.
6:46
You know what I mean?
6:47
Like we like to eat corn casserole
6:49
and we liked to eat peach cobbler and we liked it,
6:51
you know, all those things,
6:53
but the traditional recipes can be really heavy
6:55
and just something that you don't want to eat very often.
6:57
So my whole point with these lighter recipes is
7:00
that I want you to be able to enjoy the foods
7:03
that you like and be able to eat them more often,
7:05
make them just a little bit healthier
7:06
for your family and just another way to cook.
7:09
So from that,
7:10
from that show was born a book
7:13
and it's called From Mama's Table to Mine.
7:15
And this book did very, very well.
7:17
It's full of great recipes.
7:19
And this corn casserole is from
7:23
that book.
7:24
So I've got my oven preheated to 350, that's it.
7:28
That's all that we had to do was cook them on that.
7:30
And now we're going to add it
7:31
into a small nine inch greased baking pan here.
7:38
And I'm gonna make sure that I get every,
7:42
every bit of that
7:44
in the pan.
7:47
And it smells good too, already.
7:49
- [Paula] It does and the peach cobber smells wonder.
7:52
- Yes, it does.
7:55
I just love the smell of somebody in the kitchen cooking
7:57
you know, it's just, and I don't think that it's,
8:02
I don't think that it's going away,
8:03
but I think that we're definitely a country of convenience
8:07
and that people are maybe doing a little bit less of it.
8:10
I mean, the people that I talk to and encounter, enjoy it.
8:13
I do some cooking demos for, I have a friend,
8:18
who's got a foundation for children with down syndrome
8:20
and I've been associated with them for about 10 years.
8:25
And we just, we have a great relationship.
8:27
And we have a good time doing cooking demos.
8:29
And I know that people enjoy cooking
8:31
and I know that they enjoy learning.
8:33
So, you know, that's what it's all about.
8:35
You should get in the kitchen with your family
8:38
or with your friends and you should make dishes
8:40
and you should have a good time
8:41
and you should enjoy food and life together.
8:44
Those things go together real well.
8:46
So I've got my corn casserole put together.
8:48
My oven is preheated.
8:49
I'm gonna bake it for about an hour, it looks like.
8:54
So let's pop this in the oven,
8:55
and I'll see y'all in a little bit to see how it turns out.
8:58
My corn casserole looks and smells fantastic.
9:03
I can't wait to taste it,
9:04
look how beautiful it turned out.
9:06
Nice golden brown.
9:09
Oh my gosh.
9:10
Oh, look at that.
9:12
Ooh.
9:14
I can't believe
9:17
that this is a lighter version, but it is.
9:20
Oh my gosh.
9:21
Aunt Peggy, you want to try this too?
9:23
- [Peggy] Please, please, please.
9:26
- [Bobby] Please please, please.
9:27
Well, let me get one more plate.
9:28
Well no, I'll bring you this plate
9:30
and I'll get myself another one.
9:31
- [Peggy] Thank you.
9:33
- [Bobby] You're welcome.
9:34
Bon appetite.
9:37
It's pretty hot so be careful.
9:39
Try it first.
9:44
Careful, hot.
9:50
- Delicious.
9:53
- I can always count on you.
9:56
I can always count on you for good reviews.
9:59
Aunt Peggy says it's delicious.
10:00
So I'm just gonna trust that it is.
10:02
And now I'm gonna go fix myself a plate.
10:04
So y'all make this at home and I hope that it's great.
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