Corn Custard

By Yankee Magazine

Feb 09 2005

This recipe for corn custard makes a tasty side dish. It works well with canned corn and is out of this world in summer when sweet corn is in season.


Makes 6 servings.


2 cups corn kernels (fresh or canned)
1/4 cup flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3 eggs, beaten
2 cups milk
2 tablespoons melted butter


Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a knife inserted into the center comes out clean.