Corn- Fresh Corn Custard
Source of Recipe
Southern Living Annual 1999
List of Ingredients
2 tablespoons chopped green pepper
1 tablespoon butter or margarine, melted
2 cups corn cut from cob (about 4 ears)
3 eggs, slightly beaten
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups half-and-half
2 tablespoon butter or margarine, melted
2 medium tomatoes, cut into 1/4-inch slices
1 medium-size green pepper, cut into 1/4-inch slices
Recipe
Saute chopped green pepper in 1 tablespoon butter. Combine green pepper, corn, eggs, and cheese in a large bowl, mixing well.
Combine flour and next 4 ingredients; add to corn mixture. Stir in half-and-half and 2 tablespoon butter. Pour mixture into slightly greased 1 1/2-quart baking dish. Arrange tomato slices and green pepper slices alternately around edge of dish. Place casserole in a 13- x 9- x 2-inch pan; pour hot water into pan to a depth of 1 inch. Bake, uncovered, at 325 degrees for 1 hour and 10 minutes or until a knife inserted in center of custard comes out clean. Yield 8 servings.
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