Yield: 5 Servings
|¾ cup||Evaporated skimmed milk|
|2 tablespoons||Freeze-dried chives|
|16 ounces||Frozen whole-kernel corn, thawed|
|15 ounces||No-salt-added cream-style corn|
|Vegetable cooking spray|
Combine the first 8 ingredients in a bowl; stir well. Spoon into an 8-inch square baking dish coated with cooking spray.
Place dish in a large shallow dish, and add hot water to larger dish to a depth of 1 inch. Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove custard from water, and let stand 15 minutes. Yield: 5 servings (serving size: 1 cup).
Per serving: 203 Calories; 3g Fat (11% calories from fat); 11g Protein; 39g Carbohydrate; 74mg Cholesterol; 306mg Sodium Recipe by: Cooking Light, March 1995, page 166 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.