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Author Notes: Thanksgiving wouldn't be Thanksgiving without Mom's Fabulous Corn Custard! So easy and simple... everyone raves about this. Mom used vacuum packed niblets when fresh corn was out of season. - Jungle Jeff —Jungle Jeff
Food52 Review: Don’t pass this one by; though it is uncomplicated, it is indeed fabulous. With just the right balance of salt and sweet (the turbinado sugar is nice), this straightforward recipe lets the flavor of fresh corn shine. Light in flavor and texture, it has a pleasing consistency, and the bit of flour helps to keep the custard from separating. Jungle Jeff suggests that you keep the custard fairly deep, so for this recipe a 1.75 quart casserole works well. I prefer this recipe to my own, which calls for cream and beaten egg whites — I’ll certainly be making Mom’s Fabulous Corn Custard again. - SallyCan —The Editors
- 2.5 cups Fresh Corn Kernals or two cans 365 brand organic corn, drained
- 3 tablespoons Butter, melted
- 2 Eggs
- 1 cup Milk
- 2 tablespoons 365 brand Turbinado Sugar, scant
- 1 tablespoon Flour, unbleached all purpose
- 1/2 teaspoon Salt
- Preheat oven to 350° F.
- Spray a small casserole dish with non-stick spray then add and whisk together all ingredients except corn. Add corn, stir, and bake for 1 hour at 350° F. Remove from oven to cooling rack or trivet. Serve hot.
- That's it! So simple yet oh so good! Recipe may be doubled or tripled, but adjust size of casserole so that corn custard is between 2.5 and 3 inches in depth.