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Categories:
canola oil fresh corn egg chili powder salt hot sauce milk nonfat dry milk onions red pepper bacon Cheddar cheese green chili shrimp
Viewed: 38 - Published at: 4 months agoIngredients
- 12 teaspoon canola oil
- 34 cup fresh corn (thaw frozen corn first) or 34 cup frozen corn (thaw frozen corn first)
- 1 egg
- 12 teaspoon chili powder
- 1 pinch salt
- hot sauce (to taste)
- 12 cup evaporated skim milk or 12 cup low-fat milk or 12 cup nonfat milk
- 1 tablespoon nonfat dry milk powder (optional)
- 2 tablespoons onions, finely minced
- 1 tablespoon roasted red pepper, finely chopped
- 1 slice Canadian bacon, cooked crisp and diced (optional)
- 2 tablespoons cheddar cheese, grated (optional)
- 1 tablespoon finely chopped canned green chili, if using omit chili powder (optional)
- 4 small canned shrimp, if using omit red peppers and chili powder (optional)
Method
- Place oven rack in the center.
- Heat oven to 350 degrees.
- Grease a 2 cup casserole dish with the canola oil.
- Add the corn (fresh or thawed frozen) to the bottom of the dish.
- If you are using one of the optional ingredients, mix with corn and add at this step.
- In a small bowl beat together the egg, chili powder, salt and hot sauce.
- Make sure the eggs are well blended with no streaking of whites or yolks.
- If you are using non-fat milk mix in the dry milk powder checking that there are no lumps.
- Beat the milk into the egg mixture.
- Add in the roasted red peppers and minced onions to the custard mix.
- Pour custard over the corn and any additions you may have added.
- Bake for 25 to 30 minutes.
- Custards should be puffed but just barely set in the centers.
- Remove from oven and let stand for 5 to 10 minutes.
- Custard will set up during this time.
- For Vegetarian do not use the ham or shrimp options.
