Southern Corn Custard (1987)

• 
  3 eggs, beaten
• 2 cups cooked corn kernels 
• 2 cups milk
• 2 tbspn melted butter
• Salt and pepper to taste
• 1/2 tspn sugar
• Sprinkle of cracker crumbs
• Butter for top

Preheat oven to 250 degrees. To beaten eggs, add the corn. Add the milk and butter, and stir well.

Add the salt, pepper, and sugar, and ix well. Pour into a well-buttered 1-quart casserole dish. Sprinkle with cracker crumbs and dot with butter.

Bake is a slow oven for about 40 minutes until the custard sets, or until a silver knife inserted in the center comes out clean.  Serves 4 to 6.

More "Lost" Corn Recipes

Sunset's Corn Pineapple Muffins (1963)

Deep South Succotash with Bacon (1948)

(Origin - ""Down Home Southern Cooking" by LaMont Burns, first published in 1987 by DoubleDay & Company.)