CORN CUSTARD MEXICANA
Corn Custard Mexicana recipe was handed down to me from an old friend. I use yogurt instead of sour cream.
Provided by Susan Kelly
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Thaw corn. Add melted butter, beaten eggs, cornmeal, salt, pimento, celery, sour cream, and cheese. Rinse seeds from chilis, chop and mix well. Pour into a well oiled 1-1/2 quart casserole dish. Bake at 350 degrees for 45-50 minutes.
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