Corn and Jalapeño Custard Recipe

Corn and Jalapeño Custard Recipe

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45 juta s/d 2.5 milyar listing 2017
Corn and Jalapeño Custard Recipe Corn and Jalapeño Custard Recipe This unusual creation can be served either as a vegetarian entrée or as a vegetable second course. Double the amount of jalapeños for a more daring dish.
Corn and Jalapeño Custard Recipe

Corn and Jalapeño Custard Recipe

Yield : 4-6 servings Heat Scale : Mild This unusual creation can be served either as a vegetarian entrée or as a vegetable second course. Double the amount of jalapeños for a more daring dish. Ingredients :
  • 2 tablespoons (30 mL) chopped jalapeño chiles
  • 1/2 cup (118 mL) cream corn
  • 1/2 cup (118 mL) cooked rice
  • 1/2 cup (118 mL) grated cheddar cheese
  • 1/4 cup (59 mL) yellow cornmeal
  • 1/4 cup (59 mL) whole milk
  • 1/4 cup (59 mL) minced onion
  • 1/4 cup (59 mL) chopped black olives
  • 1 egg, beaten
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1/2 teaspoon (2.5 mL) salt
  • 1/8 teaspoon (.6 mL) baking powder
Method :
  1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish.
  2. In a bowl, combine all the ingredients. Transfer the mixture to the prepared baking dish. Bake for 30 minutes or until set and lightly browned.
See also recipes   "Sweet and Hot Glazed Carrots Recipe" corn and jalapeño custard recipe, corn recipe, how to cook corn and jalapeño custard, how to make corn and jalapeño custard, ingredients corn and jalapeño custard, method corn and jalapeño custard, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Corn and Jalapeño Custard Recipe

Article Categories : Asian Recipes, Japanese Recipes, Recipes

Corn and Jalapeño Custard Recipe

Corn and Jalapeño Custard Recipe

Yield : 4-6 servings
Heat Scale : Mild

This unusual creation can be served either as a vegetarian entrée or as a vegetable second course. Double the amount of jalapeños for a more daring dish.

Ingredients :

  • 2 tablespoons (30 mL) chopped jalapeño chiles
  • 1/2 cup (118 mL) cream corn
  • 1/2 cup (118 mL) cooked rice
  • 1/2 cup (118 mL) grated cheddar cheese
  • 1/4 cup (59 mL) yellow cornmeal
  • 1/4 cup (59 mL) whole milk
  • 1/4 cup (59 mL) minced onion
  • 1/4 cup (59 mL) chopped black olives
  • 1 egg, beaten
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1/2 teaspoon (2.5 mL) salt
  • 1/8 teaspoon (.6 mL) baking powder

Method :

  1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish.
  2. In a bowl, combine all the ingredients. Transfer the mixture to the prepared baking dish. Bake for 30 minutes or until set and lightly browned.

See also recipes  “Sweet and Hot Glazed Carrots Recipe”