Corn Custard

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Total Time
1hr 10mins
10 mins
1 hr

very tasty quichelike, serve with green salad and sourdough breads, or I have served as a special breakfast with bacon slices and toast.

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  1. Sprinkle corn and red pepper in greased 6 cup shallow casserole dish.
  2. Whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
  3. Bake in 350f degrees oven for 1 hour or until top is golden brown and slightly puffed.
Most Helpful

4 5

this was a great accompaniament to our dinner tonight. i used a 12 oz bag of frozen white shoepeg corn, half of a red pepper, chopped, and i added 3/4 tsp cayenne pepper and a dash of nutmeg . a few handfuls of extra cheese to the top, delicious! i served this with hot sauce.--

5 5

I love corn, and this was such a nice addition to my corn recipes. I did substitute yogurt for the sour cream, cause that's what I had on hand. I also used Splenda instead of sugar. Yummy.

5 5

Even my mother who hates all veggies ate this, thanks!