Aunt Shirley's Corn Custard

Judy H.
This is our favorite family recipe. I can't remember a Thanksgiving where it wasn't served with the turkey!
Course Side Dish

Ingredients
  

  • 3 tbsp. butter or margarine
  • 3 tbsp. flour
  • 1 tsp. salt
  • dash of pepper
  • 1 tbsp. sugar
  • ½ cup light cream
  • ¾ cup milk
  • 1 can 12 oz whole kernel corn, drained
  • 1 cup cream-style corn undrained
  • 3 eggs well beaten

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 1 quart casserole.
  • Melt butter in medium saucepan. Remove from heat.
  • Stir in flour, salt, pepper, and sugar until smooth.
  • Blend in cream and milk.
  • Cook, stirring over medium heat until mixture boils and is thickened and smooth.
  • Stir corn into sauce until well combined.
  • Thoroughly blend in eggs.
  • Turn mixture into prepared casserole.
  • Set aside in pan containing 2 inches hot water.
  • Bake, in water, uncovered, 90 minutes or until silver knife inserted in center comes out clean.
  • Serves 6 to 8.

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