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    You are in: Home / Recipes / Chili Corn Custard (Solo) Recipe
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    Chili Corn Custard (Solo)

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    2 Total Reviews

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    • on August 26, 2008

      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.

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    • on September 20, 2007

      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 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.

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    Nutritional Facts for Chili Corn Custard (Solo)

    Serving Size: 1 (385 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 306.5
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 2.1 g
    Cholesterol 216.6 mg
    Sodium 520.7 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 3.9 g
    Sugars 19.5 g
    Protein 20.0 g

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