corn custard mexicana

Name: CORN CUSTARD MEXICANA
Cuisine: Mexican
Ingredients: 2 cup(s) frozen or fresh corn; 1/2 cup(s) butter, melted; 2 - eggs, beaten; 1/2 cup(s) cornmeal; 1 teaspoon(s) salt; 1 tablespoon(s) chopped pimento (optional); 2 tablespoon(s) chopped celery ( i use 1 stalk); 1 cup(s) sour cream or yogurt; 1 cup(s) diced jack cheese; 1 - 4 ounce(s) can green chilis.

(1 RATING)

23 Pinches

Susan Kelly

Bridge, OR

Updated on Dec 17, 2012

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

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Ingredients

2 cups frozen or fresh corn
1/2 cup butter, melted
2 - eggs, beaten
1/2 cup cornmeal
1 teaspoon salt
1 tablespoon chopped pimento (optional)
2 tablespoons chopped celery ( i use 1 stalk)
1 cup sour cream or yogurt
1 cup diced jack cheese
1 - 4 ounces can green chilis.

How To Make corn custard mexicana

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.
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