CORN CUSTARD MEXICANA
Corn Custard Mexicana recipe was handed down to me from an old friend. I use yogurt instead of sour cream.
Provided by Susan Kelly
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Thaw corn. Add melted butter, beaten eggs, cornmeal, salt, pimento, celery, sour cream, and cheese. Rinse seeds from chilis, chop and mix well. Pour into a well oiled 1-1/2 quart casserole dish. Bake at 350 degrees for 45-50 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jaime Vicencio
[email protected]This corn custard is the best I've ever had. The flavor is amazing and the texture is so smooth and creamy.
Kamau Mûturi
[email protected]I love this corn custard! It's so easy to make and it's always a crowd-pleaser.
Trinity Young
[email protected]This corn custard was a hit at my last party. Everyone loved it! It's a great dish to serve for a crowd.
Ivy Mabuku
[email protected]I've made this corn custard several times now and it always turns out great. It's a really easy recipe to follow and the results are always delicious. I love the combination of sweet and savory flavors.
HR Ashik
[email protected]This corn custard is absolutely delicious! I made it for my family last night and they loved it. The texture is smooth and creamy, and the flavor is sweet and savory. I will definitely be making this again.