CORN CUSTARD MEXICANA

Corn Custard Mexicana Recipe

No Photo

Have you made this?

 Share your own photo!

Susan Withrow

By
@kellygirl53

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

Rating:
★★★★★ 1 vote
Method:
Bake

Ingredients

Add to Grocery List

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.

How to Make CORN CUSTARD MEXICANA

Step-by-Step

  • 1Thaw 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.

Printable Recipe Card

About CORN CUSTARD MEXICANA

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




Leave a Comment

24 Recipes On A Stick That Are Delish

24 Recipes on a Stick that are Delish

Kitchen Crew @JustaPinch

How do you make a recipe better? You put it on a stick. Duh.

15 Homemade Coleslaw Recipes

15 Homemade Coleslaw Recipes

Kitchen Crew @JustaPinch

Tangy? Creamy? Original? Unique? Whichever type of coleslaw you prefer, we have a recipe for you! We guarantee you’ll find a recipe that’s perfect for a summer dinner side or...

Let's Talk Turkey! Recipe

Let's Talk Turkey!

Kitchen Crew

The star of Thanksgiving dinner can be finicky to make and a tad daunting. There's nothing worse than serving guests a dry turkey. Prepare one of these mouthwatering recipes and...