Corn Custard Mexicana

Name: Corn Custard Mexicana
Ingredients: 2 c. frozen whole kernel corn; 1/2 c. butter, melted; 2 eggs, beaten; 1/2 c. yellow corn meal; 1 tsp. salt; 1 Tbsp. chopped pimiento; 2 Tbsp. chopped celery; 1 c. sour cream; 1 c. diced Monterey Jack cheese; 1 (4 oz.) can green chilies

10 ingredients

5 steps

Ingredients

2 c. frozen whole kernel corn
1/2 c. butter, melted
2 eggs, beaten
1/2 c. yellow corn meal
1 tsp. salt
1 Tbsp. chopped pimiento
2 Tbsp. chopped celery
1 c. sour cream
1 c. diced Monterey Jack cheese
1 (4 oz.) can green chilies

Directions

1

Thaw corn.
2

Place in large bowl.
3

Add melted butter, beaten eggs, corn meal, salt, pimiento, celery, sour cream and cheese. Rinse seeds from chilies; chop.
4

Add to corn mixture and mix well. Pour into buttered casserole (1 1/2 quarts) and bake at 350° for 45 to 50 minutes or until set and golden brown.
5

Makes 6 to 8 servings.