New Mexican Corn Custard
|Eggs||4 , beaten|
|Corn||8 Cup (128 tbs) (Yellow Or White Cream-Style)|
|Yellow cornmeal/White cornmeal / cracker / tostado crumbs||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Baking powder||1 Teaspoon|
|Melted butter||3⁄4 Cup (12 tbs)|
|Canned chopped green chiles||8 Ounce|
|Sharp cheddar cheese||3⁄4 Pound, grated|
1 Preheat oven to 375°F. Combine all of the ingredients in the order listed and pour into a buttered 3-quart casserole.
2 Bake in the oven for 45 minutes, then reduce the temperature to 325°F. and continue to bake for 15 to 45 minutes or keep the casserole in a 150°F. oven for several hours awaiting serving time.