Another fun recipe that I found in my mom’s 1960 recipe file is called “Corn Custard Mexicana”. I decided to try baking this recipe in my Le Creuset mini cocottes. I love experimenting with these old recipes! We like our food picante, so I added about 1-1/2 teaspoons chile powder (or I would suggest to taste).
Here’s the original recipe that my mom had. I have no way of knowing what publication in the ’50s or ’60s it came from.
- 2 c frozen corn kernels (thawed)
- 1/2 c butter, melted
- 2 eggs, beaten
- 1/2 c yellow cornmeal
- 1 tsp salt
- 1-2 tsp chile powder (or to taste)
- 1 Tbsp chopped pimiento
- 2 Tbsp chopped celery
- 1 c sour cream
- 1 c diced monterey jack cheese
- 1- 4 oz can chopped green chiles
Dice the cheese very small (as you can see in the photo above each cheese dice is about double the size of a kernel of corn). Add corn in a medium mixing bowl and mix in melted butter (you can use a smaller amount if you desire to cut the fat). Add beaten eggs, cornmeal, salt, chile powder, pimiento, celery, sour cream, cheese, and chiles, Mix well with a spoon. Pour into buttered casserole or 5 mini cocottes (or ramekins) and bake at 350 F for 45-50 minutes or until set. Use a toothpick in the center – if it comes out clean it is set. Double the recipe if baking in a 9×13 casserole.
This is so easy to make and it is absolutely delicious! We will definitely be adding this to our Easter feast with ham. It is a perfect complement to any meal!
Have you found a treasured recipe that has been passed down through generations or one that you just happened upon in someone’s old recipe box? They truly are treasures because so few women were welling to trade their secret family recipes. It seems so peculiar in today’s world, but it was very much a thing of the past, that is, guard those recipes and never share them! I welcome any comments – and have a great week!