Corn and Chile Custard
"This is a great side dish with barbeque or fajitas, enchiladas, or burritos. From a July 1985 issue of Bon Appetit in the "Cooking for Two" section. It's part of a menu that featured a Terrific Texas Barbeque and can easily be doubled or tripled."
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄2 cup creamed corn
- 1⁄2 cup grated sharp cheddar cheese
- 1⁄2 cup cooked rice
- 1⁄4 cup cornmeal
- 1⁄4 cup milk
- 1⁄4 cup sliced black olives (about 7 large)
- 2 tablespoons chopped green onions
- 1 tablespoon seeded deveined and chopped jalapeno chile
- 1 tablespoon vegetable oil
- 1 egg, beaten to blend
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon baking powder
- 1 drop hot pepper sauce
directions
- Preheat oven to 350 degrees.
- Generously grease 3-cup baking dish or ovenproof Bowl.
- Mix all ingredients, spoon into prepared dish.
- Bake until slightly puffed and lightly browned, about 30 minutes.
- Serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas
