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Recipe: Baked Corn Custard (1970's)

Side Dishes - Vegetables
BAKED CORN CUSTARD

3 cups canned drained whole kernel corn
3 eggs, slightly beaten
1 tsp. sugar
2 tsp. salt
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
2 tbsp. butter, melted
3 cups scalded milk
1/3 cup diced pimento (optional)

Combine all ingredient; pour into buttered 2-quart casserole dish. Place casserole in a large pan and add warm water to a depth of an inch or more.

Bake, uncovered, in 325 degree F oven until knife inserted in center comes out clean, about 1 hour.

Makes 8 servings
Source: Newspaper recipe clipping, 1970's
MsgID: 0110237
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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