~ Grams Cheesy Corn Custard ~

Cassie *

By
@1lovetocook1x

I did some reminiscing of the dinners my Gram used to have close to being ready when I'd get home from school, and we always looked forward to this comforting corn dish. I add a bit more cheese than she did, but that's the only change I made to it. I hope you enjoy it as much as we did. My kids love it too. I've made it with fresh corn, canned corn and tonight I used frozen corn that I thawed, all work. This dish is always a hit for potlucks.

Enjoy!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 c
frozen corn, thawed, drained canned corn or fresh corn that's been cooked.
2
green onion, minced
2 Tbsp
red bell pepper, minced
2 Tbsp
butter
1 1/2 Tbsp
flour - i heap some
1/2 tsp
salt
pepper
to taste
1 c
milk
1/2 - 3/4 c
shredded cheddar cheese
1/2 tsp
sugar
1
egg, beaten
1/4 tsp
marjoram, dried
1/4 c
dried bread crumbs - i use seasoned

Directions Step-By-Step

1
Saute onion and bell pepper in butter until softened. Stir in flour, salt and pepper and cook for 1 minute.

Preheat oven to 350 degree F.
2
Add milk slowly, stirring constantly over medium heat until thickened.

Blend in cheese, sugar and marjoram. Add egg to the sauce mixture, blend well. Stir in corn and blend well.
3
Pour mixture into a shallow 1 quart casserole and bake for 30 - 35 minutes or until golden and bubbly.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom