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Part two of Thanksgiving recipes by Helen Kenney Poore.

My second dish that I'll be preparing for Thanksgiving is corn custard.  This is the basic recipe, but you can add jalapeño peppers to it, red peppers or onions, just about anything works with it.  I prefer it on the simple side.  Again, this is not for the calorie watching group, it's a special dish that I make once a year, perhaps a warning to take one baby aspirin prior to eating should be included :)

Corn Custard

preheat oven to 350

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  6 eggs, beaten

  
  
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  4 cups of whole milk

  
  
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  4 cups of sweet white corn

  
  
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  4 tablespoons of melted butter

  
  
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  2 tablespoons of sugar

  
  
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  salt & pepper to taste

Beat eggs first and then add the remaining ingredients to mixture.  Gently stir and pour into a buttered deep casserole dish and bake for 45 minutes.  Careful not to open the oven door during baking.  The corn will settle to the bottom and the top part is a wonderful rich custard.