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Vegetable/Side

Corn Custard

From the kitchen of Sally Hayes

Ingredients

  • 1/4 cup butter or margarine
  • 2 1/2 cups fresh corn kernels (about 8 ears)
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/2 teaspoon salt

Instructions

  1. Melt butter in a large skillet over medium heat; stir in corn kernels and milk.
  2. Sprinkle with cornstarch, sugar, and salt; stir well.
  3. Bring the mixture to a boil, stirring constantly.
  4. Reduce heat and simmer, stirring constantly, 10 to 12 minutes.
  5. Serve immediately.
  6. Yield: 4 servings.
Despite the file name, the card itself is titled "Creamed Corn" - kept a separate title here to distinguish it from the other Creamed Corn card below, though the recipes are nearly identical.
digitized from CornCustard.pdf