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Old 09-02-2013, 03:32 PM   #7
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Join Date: 08-15-10
Location: Pleasanton, CA

Corn Custard recipe

1 stick softened margarine
8 oz sour cream
1 can cream style corn
1 can whole kernel corn
1 pkg Jiffy corn bread mix (dry)
2 well-beaten eggs

Drain and save liquid from whole kernel corn. Combine beaten eggs and corn liquid. Add other ingredients (she used butter instead of margarine, cut it up into pats and spread them across the skillet). I used a 12" Lodge skillet but think a 9"-10" skillet would have been fine (better if you want a deeper corn custard).

Bake uncovered at 350 degrees for 1 hour.

For this cook, my wife cut the butter and sour cream quantities in the recipe in half in an attempt to make this a little healthier. I don't recall how it tasted the last time (strictly following the recipe) to say if it was much different this time. This cook didn't taste overly buttery.

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