Tuesday, August 14, 2012

Green Chile Corn Custard

This super yummy corn custard dish is wonderful because it does not dry out when keeping it warm for a party.  Just stir everthing together and use your most Southwestern casserole dish to bake it in.

This corn custard is the best I have ever tasted. The dish is especially nice to serve with any buffet featuring roasted or grilled  meats.

Yield: 4-6 servings

2 eggs, lightly beaten
4 cups, or 2, 14.5 oz cans of yellow cream-style corn
3/4 cup yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)
1/2 teaspoon salt (reduce amount if using salted tostados)
1 garlic clove, minced
1/2 teaspoon baking powder
1/4 cup melted butter
1/4 cup, or 1, 4 oz can or frozen chopped green chiles (about 2 parched and peeled fresh chiles)
1 cup, or 1/4 lb grated sharp cheddar cheese (or Mexican Blend Mixed grated cheese)

1. Preheat oven to 375F. Combine all of the ingredients in the order listed and pour into a buttered  2 to 3 quart baking dish.

2. Bake in the oven for 45 minutes, then reduce the temperature to 325F and continue to bake for 15 to 45 minutes. 


  1. This looks so delicious - I wonder how it might work to make with fresh corn, would you add cream to the whole-kernels off the cob?

  2. Wonderful recipe I have used and modified many times. I own a lodge, Delta Lodge. We host a picnic on Monday night during the summer. Many compliments from lodge guests. Great with Salsa.

    Note: optional changes - reduce butter, increase cheese & garlic, add canned pinto beans.

    Thanks Jane for this wonderful and versatile recipe! (I lost my cookbook so had to find this recipe online).