Dad's Corn Custard
- 2 1/2 c Corn kernels; (5 ears fresh
- -or frozen)
- 1 tb Baking powder
- 1/2 lb Monterey jack cheese; grated
- 1/2 lb Cheddar cheese; grated
- 4 Fresh green chiles; peeled,
- -seeded and chopped
- 3 tb Sugar
- 9 Eggs
- 3 c Heavy cream
- 1 tb Salt
Preheat oven to 350 degrees
1. In a food processor combine corn, baking powder, both cheeses and sugar
until corn kernels are just broken down. Do not puree.
2. In a bowl, whisk together eggs and cream. Add corn mixture and salt, and
stir well.
3.Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1
hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving and Christmas, with fierce
competition over who gets to take home the leftovers. The recipe can be cut
in half for a regular meal as well. Cooking time varies greatly depending
on the over you're using. It will take at least 1 hour to set (even when
halved).
Recipe by: Lu's Dad - John
Posted to recipelu-digest Volume 01 Number 305 by RecipeLu
on Nov 25, 1997
1. In a food processor combine corn, baking powder, both cheeses and sugar
until corn kernels are just broken down. Do not puree.
2. In a bowl, whisk together eggs and cream. Add corn mixture and salt, and
stir well.
3.Pour corn & egg mixture into a greased 3 quart baking dish and bake for 1
hour or until set.
Serving Suggestions & Notes:
This dish is a family favourite at Thanksgiving and Christmas, with fierce
competition over who gets to take home the leftovers. The recipe can be cut
in half for a regular meal as well. Cooking time varies greatly depending
on the over you're using. It will take at least 1 hour to set (even when
halved).
Recipe by: Lu's Dad - John
Posted to recipelu-digest Volume 01 Number 305 by RecipeLu
