Quantcast
Recipe for Corn Custard | Almanac.com

Corn Custard

Yield
Makes 6 servings.
Course
Sources
Print Friendly and PDF
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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!