Publisher Photo
Publisher Photo
My mother handed this recipe down to me— I don't know what else I can say about it except that it's wonderful!
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 2 cups homemade cream-style corn (see recipe above)
  • 2 cups tomato juice
  • 3 eggs, beaten
  • 1 cup evaporated milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup yellow cornmeal
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot pepper sauce to taste

Directions

Combine all ingredients in a large bowl; mix thoroughly. Pour into a greased 13-in. x 9-in. baking dish or 2-1/2-qt. baking dish. Set in a shallow pan of hot water. Bake at 350° for 50-55 minutes or until set. Yield: 10-12 servings.
Originally published as Zesty Corn Custard in Bountiful Harvest Cookbook 1994, p28

  • 2 cups homemade cream-style corn (see recipe above)
  • 2 cups tomato juice
  • 3 eggs, beaten
  • 1 cup evaporated milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup yellow cornmeal
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot pepper sauce to taste
  1. Combine all ingredients in a large bowl; mix thoroughly. Pour into a greased 13-in. x 9-in. baking dish or 2-1/2-qt. baking dish. Set in a shallow pan of hot water. Bake at 350° for 50-55 minutes or until set. Yield: 10-12 servings.
Originally published as Zesty Corn Custard in Bountiful Harvest Cookbook 1994, p28

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