Southern Corn Custard
A creamy Southern-style corn custard featuring sweet corn, eggs, and milk, baked gently until set; perfect as a comforting side dish or brunch option.
Ingredients
Instructions
- Combine the beaten eggs, canned corn, melted butter, and milk in a mixing bowl.
- Stir well to blend all ingredients thoroughly.
- Add sugar, salt, and pepper to taste, and mix again.
- Pour the mixture into a well buttered casserole dish.
- Dot the top with small pieces of butter.
- Bake in a very slow oven (250°F) for about 40 minutes or until the custard has set.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're looking for a gluten-free option, substitute the flour with cornstarch. Make sure to blend the ingredients well for an even consistency. You can also add diced bell peppers or onions for extra flavor. This Southern Corn Custard can be served warm or at room temperature, making it versatile for various occasions.
Serving Suggestions
This Southern Corn Custard is a delightful side dish that pairs beautifully with grilled meats or a fresh garden salad. Consider serving it alongside My Mother'S Pumpkin Bread for a comforting meal. It can also be enjoyed as a brunch item, perhaps with a side of crispy bacon or sausage for a hearty start to the day.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the custard in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for quick reheating, but be cautious not to overheat to avoid a rubbery texture.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Corn Custard contains roughly 785 calories, with 24g protein, 210g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (356% of the Daily Value), iron (52% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1781mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, fresh corn can be used in place of canned corn. You'll need about 3 cups of fresh corn, which is roughly equivalent to two ears of corn. Just make sure to cook it briefly to soften before incorporating it into the custard mixture.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the milk with a plant-based milk like almond or coconut milk. You can also use dairy-free butter for the melted butter. The texture may vary slightly, but it will still be delicious and suitable for those avoiding dairy.
What can I add to enhance the flavor?
For added flavor, consider incorporating herbs like thyme or chives into the mixture. Cheese enthusiasts might also enjoy adding shredded cheddar or Parmesan for a savory twist. Spice lovers can introduce a pinch of cayenne pepper for a subtle kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).