Corn Custard

By The Canadian Living Test Kitchen

151 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	184184 cal
pro	10 g10g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	18 g18g carb
fibre	2 g2g fibre
chol	157 mg157mg chol
sodium	328 mg328mg sodium
% RDI:	-
calcium	1313 calcium
iron	77 iron
vit A	1515 vit A
vit C	3333 vit C
folate	1818 folate

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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.

Ingredients

2-1/2 cup corn kernels , (3 cobs)2-1/2 2-1/2cup cupcorn kernels, (3 cobs)
1/2 sweet red pepper , chopped1/2 1/2sweet red peppersweet red peppers, chopped
4 eggs , beaten4 4eggeggs, beaten
3/4 cup light sour cream 3/4 3/4cup cuplight sour cream
1/2 cup shredded old Cheddar cheese 1/2 1/2cup cupshredded old cheddar cheese
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

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.

Source : Canadian Living Magazine: September 2007

Keywords : Vegetarian; Corn; Cheddar cheese; Red pepper; Lunch; Brunch;

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