Recipe: Corn Custard (Kellogg's recipe, 1960's)

CORN CUSTARD

"Serve with roast pork or ham."

3 eggs, slightly beaten
2 cups milk
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 cup finely chopped onions
1 1/2 cups Kellogg's Croutettes Stuffing Herb Seasoned Croutons
1 1/2 cups (one 12 oz. can) whole kernel corn with red and green sweet peppers, drained

Thoroughly combine all ingredients in large bowl; portion mixture into 8 buttered (6 ounce) custard cups. Place cups in shallow baking pan; fill pan with water to 1/2-inch from top.

Bake in slow oven (325 degrees F) about 50 minutes or until knife inserted near center comes out clean.

Makes 6 servings
Source: Vintage recipe pamphlet: Menu Magic with Kellogg's Croutettes - Stuffing Herb Seasoned Croutons, The Kellogg Company, 1969