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Corn Custard

Puddings and Custards Recipes | Vegetables Recipes

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Yield: Makes 6 servings.

  • 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.

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