CORN CUSTARD MEXICANA

Corn Custard Mexicana

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Susan Kelly

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

  • 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

  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.

Printable Recipe Card

About CORN CUSTARD MEXICANA

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




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