Updated Wednesday, February 9th, 2005
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.
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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