Chili-Corn Custard for Two
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
2 casseroles
- Serves:
- 2
ingredients
- 1 teaspoon butter
- 1 1⁄2 cups corn (fresh or thawed frozen corn)
- 2 eggs
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- hot pepper sauce, to taste
- 1 cup 1% low-fat milk
- 2 tablespoons onions, minced
- 2 tablespoons pimientos, chopped (or roasted red peppers)
directions
- Preheat oven to 350 degrees.
- For each serving, spread 3/4 cup corn in bottom of each casserole.
- Beat the eggs, chili powder, salt and hot-pepper sauce until foamy. Beat in the milk, onions, and pimentos (or red peppers). Pour the egg mixture over the corn.
- Bake the custards on the middle shelf of the oven for 25 to 30 minutes or until the custards are puffed but barely set in the center. Let stand for 5 to 10 minutes before serving.
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RECIPE SUBMITTED BY
HisPixie
East Mc Keesport, Pennsylvania
I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.