Corn Custard

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2 1/2 cups corn kernels (3 cobs)
  • 1/2 sweet red pepper chopped
  • 4 egg beaten
  • 3/4 cups light sour cream
  • 1/2 cup shredded old Cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 328 mg
  • Protein 10 g
  • Calories 184.0
  • Total fat 9 g
  • Cholesterol 157 mg
  • Saturated fat 4 g
  • Total carbohydrate 18 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Corn Custard