baked corn custard

Name: Baked Corn Custard
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 can(s) niblet corn; 3 tablespoon(s) butter; 3 tablespoon(s) flour; 2 cup(s) milk; 1 cup(s) grated chedder cheese; 2 - eggs; 1 teaspoon(s) sugar; 2 - leeks chopped; 1 can(s) pimento cut into small pieces; 1/2 teaspoon(s) marjoram; 1 teaspoon(s) minced onion; - salt and pepper to taste; 1 1/2 cup(s) breadcrumbs

(1 RATING)

52 Pinches

donna clark

salt lake city, UT

Updated on Mar 29, 2012

This recipe was from my Grandmother Jessie Phillips some 60 years ago. She said it was good for children, and loved by all.

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prep time 10 Min

cook time 35 Min

method Bake

yield 4 serving(s)

Ingredients

2 cans niblet corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup grated chedder cheese
2 - eggs
1 teaspoon sugar
2 - leeks chopped
1 can pimento cut into small pieces
1/2 teaspoon marjoram
1 teaspoon minced onion
- salt and pepper to taste
1 1/2 cups breadcrumbs

How To Make baked corn custard

Step 1

Beat egg slightly. Saute the onion in butter, blend flour, add milk and cheese slowly.

Step 2

Add seasonings, and pimento, sugar. Stir in the corn and eggs. Put into a low buttered casserole, sprinkle top with breadcrumbs, and dot with butter.
Step 3

Bake in medium oven ( 350 ) for 35 minutes.
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