Corn Custard
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Yield: Makes 6 servings.
Ingredients:
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
Instructions:
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.Browse Similar Recipes
- By Category: Puddings and Custards, Vegetables
- By Course: Side Dishes
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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.