Today I am sharing my baked corn custard recipe. Fall is the perfect time to make this recipe.
It works well as a holiday dish and goes together quickly for a evening meal. It has a light custard that isn't real sweet, and mixed with the corn, you have a vegetable that can almost double as dessert.
It is a recipe my husband's grandmother gave me at my bridal shower. It is a family favorite and is very easy to make.
Corn custard is a perfect recipe for fall, and you can use fresh, frozen or canned corn. The custard should be puffy and lightly browned when completed.
The recipe calls for two cups of corn. It can be frozen, canned or fresh corn. I make it with the sweet corn I freeze.
You will need two baking dishes. One to put your recipe in and another larger dish that you will use to put that 1 1/2 quart casserole dish in. You will put water into the second casserole dish until it reaches halfway up the first casserole dish. This will bake the custard evenly and to keep it moist.
I use a square or round 1 1/2 quart baking dish and a 9-by-13-inch casserole dish.
3 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
2 cups corn, drained
2 tablespoons melted butter
2 cups milk
Preheat oven to 350 degrees.
Spray a 1 1/2 quart baking dish with non-stick cooking spray.
Beat the eggs and add the salt, pepper and sugar. Mix it all together, then add the corn.
Warm the milk in the microwave, and add the melted butter.
Add the milk / butter mixture to the corn mixture and stir it together.
Put the mixture in the 1 1/2 quart baking dish.
Place the dish in the 9-by-13-inch pan and add water until it reaches halfway up the side of the 1 1/2 quart dish. This will bake the custard evenly and keep it moist.
Bake the mixture for at least 40 minutes or until a knife inserted in the center comes out clean.
In this recipe, you want to use whole milk. If you use a reduced fat milk you will have trouble getting the custard to set, but adding an extra 1/2 tablespoon of melted butter will help replace some of the milk fat.
When finished, the top of the custard should be lightly brown and puffy. Don't overcook your custard. If the top is too dark, the custard will be dry and gritty.
Serve this as a vegetable side with your favorite entrees.