Total Time
50mins
Prep 10 mins
Cook 40 mins

My variation of a recipe from two people-MIL and Crescent Dragonwheel. It looks pretty and tastes zippy. I increased the chile powder after second review.

Ingredients Nutrition

  • 3 tablespoons onions, diced
  • 34 cup tomatoes, diced
  • 1 tablespoon cilantro, fresh
  • 12 teaspoon chili powder
  • 13 cup cheddar cheese, chunks (optional)
  • 1 egg
  • 1 (8 1/4 ounce) can cream-style corn
  • 14 cup milk
  • 12 teaspoon sugar
  • 4 tablespoons breadcrumbs or 4 tablespoons cornmeal or 4 tablespoons buttery crackers
  • 14 teaspoon garlic salt
  • 14 teaspoon pepper

Directions

  1. Preheat oven to 350°F.
  2. In small bowl, mix together onion, tomato, cilantro, and chili powder, set aside.
  3. Spray three 8 oz. custard cups with cooking spray.
  4. Using a slotted spoon divide the tomato mixture equally between the custard cups.
  5. Put about 3 tablespoons of cheese atop each tomato mixture.
  6. Put egg in medium sized mixing bowl, lightly beat; stir in corn, milk, sugar, breadcrumbs or corn meal or buttery crackers, garlic salt, and pepper.
  7. Put corn mixture on top of the tomato mixture.
  8. Place filled custard cups on a large pan-just so it is easier to handle, place in oven.
  9. Bake for 40 minutes, or until browned on top.
  10. Let cool for 5 minutes, run table knife around sides, then carefully tip out of pan onto serving plate.
Most Helpful

4 5

It was good. I used 3 tablespoons of breadcrumbs, next time I'll use 4. All in all it was good. A good recipe. Will make again.

4 5

Very good! I used a 14 ounce can of creamed corn because my grocery did not stock the smaller size. I poured the corn into a wire screen colander and drained some of the liquid from the corn, and I eliminated the milk entirely from the recipe. I'm not sure what size my custard cups were, but I only made three servings. Although I believe I baked the cups a little too long, they were still custard-like inside and tasted very corny! Next time I'll bump up the chilli powder and red pepper flakes for a little more spice ~ Made for Fall PAC 2011.