Corn Custard
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This recipe makes 6 servings
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 |
- Portion size: 6
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 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
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
