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Corn Custard Recipe


This easy corn custard recipe is made with fresh or frozen corn kernels, eggs, onion, cheddar cheese, and other ingredients.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 4 cups fresh corn kernels (about 6 ears)
  • 4 eggs
  • 1 1/4 cups milk
  • 6 slices white bread, cut in cubes
  • 2 cups shredded Cheddar cheese
  • 1/2 cup chopped green onion
  • 1/4 cup finely chopped onion
  • 1/4 cup fresh chopped parsley
  • 1 teaspoon granulated sugar, optional
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


In a large mixing bowl, lightly beat eggs. Stir in remaining ingredients, blending thoroughly. Pour into a buttered 2-quart casserole; cover casserole and refrigerate for 4 hours or overnight.
Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.
Makes about 6 servings.

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Corn Recipe Index
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