Corn Custard Mexicana
Corn Custard Mexicana is an moderately easy Mexican dessert you can prepare in about 1 hour. Made with c. frozen whole kernel corn, c. butter, melted, eggs, beaten, c. yellow corn meal and . salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Thaw corn.
Place in large bowl.
Add melted butter, beaten eggs, corn meal, salt, pimiento, celery, sour cream and cheese. Rinse seeds from chilies; chop.
Add to corn mixture and mix well. Pour into buttered casserole (1 1/2 quarts) and bake at 350Β° for 45 to 50 minutes or until set and golden brown.
Makes 6 to 8 servings.
π· Perfect Pairings
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