Tested till perfect Corn Custard

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2007

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2-1/2 cup 2-1/2cupcorn kernels, (3 cobs)
  • 1/2 1/2sweet red peppersweet red peppers, chopped
  • 4 4eggeggs, beaten
  • 3/4 cup 3/4cuplight sour cream
  • 1/2 cup 1/2cupshredded old Cheddar cheese
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per serving: about

cal 184 pro 10g total fat 9g sat. fat 4g
carb 18g fibre 2g chol 157mg sodium 328mg

% RDI:

calcium 13 iron 7 vit A 15 vit C 33
folate 18
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