Prep 5 mins
Cook 35 mins
As a solo chef, I always enjoy single serving recipes that not only work well but are healthy and nutritious as well Not only is this great as presented, several variations offered as well. Serve this with a green salad for a quick and effortless supper or brunch.
- 1⁄2 teaspoon canola oil
- 3⁄4 cup fresh corn (thaw frozen corn first) or 3⁄4 cup frozen corn (thaw frozen corn first)
- 1 egg
- 1⁄2 teaspoon chili powder
- 1 pinch salt
- hot sauce (to taste)
- 1⁄2 cup evaporated skim milk or 1⁄2 cup low-fat milk or 1⁄2 cup nonfat milk
- 1 tablespoon nonfat dry milk powder (optional)
- 2 tablespoons onions, finely minced
- 1 tablespoon roasted red pepper, finely chopped
Possible add-ins (choose 1)
- 1 slice Canadian bacon, cooked crisp and diced (optional)
- 2 tablespoons cheddar cheese, grated (optional)
- 1 tablespoon finely chopped canned green chili, if using omit chili powder (optional)
- 4 small canned shrimp, if using omit red peppers and chili powder (optional)
- Place oven rack in the center. Heat oven to 350 degrees.
- Grease a 2 cup casserole dish with the canola oil.
- Add the corn (fresh or thawed frozen) to the bottom of the dish. If you are using one of the optional ingredients, mix with corn and add at this step.
- In a small bowl beat together the egg, chili powder, salt and hot sauce. Make sure the eggs are well blended with no streaking of whites or yolks.
- If you are using non-fat milk mix in the dry milk powder checking that there are no lumps. Beat the milk into the egg mixture.
- Add in the roasted red peppers and minced onions to the custard mix. Pour custard over the corn and any additions you may have added.
- Bake for 25 to 30 minutes. Custards should be puffed but just barely set in the centers. Remove from oven and let stand for 5 to 10 minutes. Custard will set up during this time.
- For Vegetarian do not use the ham or shrimp options.
We liked this! I used mixed veggies rather than corn and added in the cheddar cheese option. I quadrupled the recipe, cooking in a 8 x 10 pan for 50 minutes then leaving it set for 10. IT'S A BEAUTIFUL CASSEROLE AND THE FLAVOR IS THERE, but the consistency takes a little getting used to. (I'd never had anything like it before.) I used the evaporated milk and the nonfat dry milk powder, and I didn't have the problem that Engrossed had with a watery bottom. Picky hubby and picky DD ate their servings all gone too, and that's definitely saying a lot! Thanks for posting Toni, made for Potluck Tag, please see my rating system as I rate tougher than most.
This was a great late dinner for us. We got our veggies, dairy and protein all in one! I did double this and put it in a regular round casserole...it took twice as long to bake...I had to turn the oven up to 400. I used canned niblets, 1 percent milk and two of the options: mild diced green chilies and 2 percent cheddar. I still added the chili powder. I didn't use the dry milk. I was worried this wouldn't set because of the milk egg ratio. It did but it was more like lots of veggies and little bits of custard in between. It also was a little watery on the bottom. Overall though for the taste this was pretty good. I'm sure it's even better if made in smaller casseroles. I like recipes with options! Made for Zaar Tag.