Corn and Chile Custard

This is a great side dish with barbeque or fajitas, enchiladas, or burritos. From a July 1985 issue of Bon Appetit in the "Cooking for Two" section. It's part of a menu that featured a Terrific Texas Barbeque and can easily be doubled or tripled.

• Ready In: 55 mins
• Serves: 2

Ingredients

• 1⁄2 cup  creamed corn
• 1⁄2 cup  grated sharp cheddar cheese
• 1⁄2 cup cooked rice
• 1⁄4 cup cornmeal
• 1⁄4 cup milk
• 1⁄4 cup  sliced black olives (about 7 large)
• 2  tablespoons  chopped green onions
• 1  tablespoon  seeded deveined and chopped jalapeno chile
• 1  tablespoon  vegetable oil
• 1  egg, beaten to blend
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon baking powder
• 1  drop  hot pepper sauce

Directions

1. Preheat oven to 350 degrees.
2. Generously grease 3-cup baking dish or ovenproof Bowl.
3. Mix all ingredients, spoon into prepared dish.
4. Bake until slightly puffed and lightly browned, about 30 minutes.
5. Serve immediately.