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.
By Yankee Magazine
Feb 09 2005
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.
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.