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.

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Recipe by

Susan Kelly

@kellygirl53

Bridge, OR

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

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(1 rating)

method Bake

Ingredients For corn custard mexicana

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

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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corn custard mexicana

Ingredients For corn custard mexicana

How To Make corn custard mexicana

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