Golden Nugget Custard Cobbler
|Sugar||1 Cup (16 tbs)|
|Corn meal||1 Tablespoon|
|Evaporated milk/Half and half||1⁄2 Cup (8 tbs)|
|Margarine/Butter melted||1⁄4 Cup (4 tbs) (Parkay)|
|Lemon juice||2 Tablespoon|
|Refrigerated flaky biscuits||10 Ounce (Hungry Jack)|
|Whipped topping||1 Tablespoon|
Heat oven to 375Â°F.
In medium bowl, beat eggs slightly; add sugar, commeal, evaporated milk margarine, lemon juice and vanilla.
Separate dough into 10 biscuits; cut each into 4 pieces.
Arrange biscuit pieces evenly in ungreased 8-inch round or square baking dish.
Pour egg mixture over biscuit pieces; sprinkle with nutmeg, if desired.
Bake at 375Â°F. for 24 to 29 minutes or until deep golden brown.
Serve warm with whipped topping, if desired