Corn and Jalapeno Custard

Cheese and jalapeno corn custard recipe with onion.

Cook Time: 1 hour, 30 minutes

Ingredients:

• 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
• 2 to 3 tablespoons chopped jalapeno chile peppers
• 1/4 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

Preparation:

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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