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.

Source

Canadian Living Magazine: September 2007



Real Cream For more ideas on cooking with Real Cream, click here


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