COMPANY CORN CUSTARD
1 (16 ounce) can cream style corn (2 cups)
1 cup tomato juice
1 cup shredded cheddar cheese
1 cup yellow corn meal
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
3 eggs, beaten
1 cup evaporated milk
Preheat oven at 375 degrees F.
Combine corn, tomato juice, cheese, cornmeal, onion, green pepper, salt and pepper in a large mixing bowl. Add eggs and milk; blend well. Pour into buttered 2 1/2 quart casserole or 13x9x2-inch buttered pan. Set in pan of hot water.
Bake 75 to 80 minutes. Remove from oven and allow to set at least five minutes before serving.
Makes 8 to 10 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Newspaper recipe clippings, 1960's
1 (16 ounce) can cream style corn (2 cups)
1 cup tomato juice
1 cup shredded cheddar cheese
1 cup yellow corn meal
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
3 eggs, beaten
1 cup evaporated milk
Preheat oven at 375 degrees F.
Combine corn, tomato juice, cheese, cornmeal, onion, green pepper, salt and pepper in a large mixing bowl. Add eggs and milk; blend well. Pour into buttered 2 1/2 quart casserole or 13x9x2-inch buttered pan. Set in pan of hot water.
Bake 75 to 80 minutes. Remove from oven and allow to set at least five minutes before serving.
Makes 8 to 10 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Newspaper recipe clippings, 1960's
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