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Corn Custard

by in Jan 1998
Corn Custard
14 votes, 3.79 avg. rating (75% score)
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Yield: Makes 6 servings.

This recipe for corn custard makes a tasty side dish. It works well with canned corn and is out of this world in summer when sweet corn is in season.

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  • 2 cups corn kernels (fresh or canned)
  • 1/4 cup flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs, beaten
  • 2 cups milk
  • 2 tablespoons melted butter


Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a knife inserted into the center comes out clean.

Updated Wednesday, February 9th, 2005

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One Response to Corn Custard

  1. Natalie Trott August 9, 2012 at 7:31 pm #

    A tasty side, even in summer. Since sweet corn is in season, I used it, and left out the added sugar. I had fresh thyme, so I chopped some and added it to the mixture. Baked in an 8X8 buttered casserole. Very tasty.

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