Ham And Corn Custard With Sweet Red Peppers
|Evaporated skim milk/1 1/2 cups low-fat milk||12 Ounce (1 Can)|
|Frozen corn kernels||10 Ounce, thawed and drained (1 Package)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Black pepper||1⁄8 Teaspoon|
|Shredded cheese||4 Ounce (Cheddar, Swiss, Or Monterey Jack, 1 Cup)|
|Ham||4 Ounce, baked or boiled, finely diced|
|Roasted sweet peppers/Pimientos||7 Ounce, drained and finely chopped (1 Jar, Red Colored)|
|Scallions||2 , thinly sliced (Including Tops)|
Preheat the oven to 400° F.
In a small saucepan, heat the milk over low heat until almost simmering.
Meanwhile, place 1 cup of the corn and the cornmeai in a food processor or an electric blender and whirl for 10 to 15 seconds or until smooth.
Add the warm milk, eggs, sugar, salt, black pepper and ground red pepper, and whirl 5 to 10 seconds more.
Transfer the mixture to a large bowl.
Stir in the cheese, ham, roasted peppers, scallions, and remaining corn.
Pour the mixture into a lightly greased 1 1/2-quart souffle dish.
Bake, uncovered, for 15 minutes, then lower the oven temperature to 350° F and bake, uncovered, 35 minutes longer or until set.
If the custard threatens to over-brown, cover with foil during the last 10 minutes of baking.