Corn Custard Mexicana Recipe

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CORN CUSTARD MEXICANA

Susan Withrow

By
@kellygirl53

Corn Custard Mexicana recipe was handed down to me from an old friend. I use yogurt instead of sour cream.


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Rating:

Method:

Bake

Ingredients

2 c
frozen or fresh corn
1/2 c
butter, melted
2
eggs, beaten
1/2 c
cornmeal
1 tsp
salt
1 Tbsp
chopped pimento (optional)
2 Tbsp
chopped celery ( i use 1 stalk)
1 c
sour cream or yogurt
1 c
diced jack cheese
1 - 4 oz
can green chilis.

Directions Step-By-Step

1
Thaw corn. Add melted butter, beaten eggs, cornmeal, salt, pimento, celery, sour cream, and cheese. Rinse seeds from chilis, chop and mix well. Pour into a well oiled 1-1/2 quart casserole dish. Bake at 350 degrees for 45-50 minutes.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Mexican