Corn Custard Mexicana
Corn Custard Mexicana is an moderately easy dinner. Made with 2 c. frozen whole kernel corn, 1/2 c. butter, melted, 2 eggs, beaten, 1/2 c. yellow corn meal and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
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
Complete your meal with these
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