Corn Custard
This dish is like a quiche without the crust. Serve it for supper, lunch or brunch with a side salad and sourdough bread. If you want to use frozen corn, add 1 tbsp (15 mL) granulated sugar.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 184 |
| pro | 10 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 157 mg |
| sodium | 328 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 7% |
| vit A | 15% |
| vit C | 33% |
| folate | 18% |
-
2-1/2 cups (625 mL) corn kernels (3 cobs)
Half sweet red pepper, chopped
4 eggs, beaten
3/4 cup (175 mL) light sour cream
1/2 cup (125 mL) shredded old Cheddar cheese
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
Sprinkle corn and red pepper in greased 6-cup (1.5 L) shallow casserole dish. In bowl, whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
Bake in 350°F (180°C) oven until golden brown and slightly puffed, about 1 hour.
Bake in 350°F (180°C) oven until golden brown and slightly puffed, about 1 hour.
Source
Canadian Living Magazine: September 2007
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For more ideas on cooking with Real Cream, click here |
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