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Corn Custard

Serves: 4
Total Calories: 109

Ingredients

3 ears corn cooked corn, kernels cut off cob, or about 1 1/2 cups leftover cooked corn
1 cup half and half
3 eggs
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 or 3 drops hot pepper sauce

Directions:

Heat oven to 350° F. Place all ingredients in blender or food processor. Whirl until well blended. Place into a buttered 1-quart baking dish and bake for 40 to 60 minutes or until knife inserted near center comes out clean.

Note: For extra texture, reserve 1/2 cup kernels and stir into blended mixture just before pouring into baking dish.

Nutritional Facts:

Serves: 4
Total Calories: 109
Calories from Fat: 80

This Corn Custard recipe is from the Never Say Leftovers Cookbook. Download this Cookbook today.


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