Today I often hear that fresh fruit and vegetables are best – and that canned vegetables aren’t as tasty. This differs from a hundred years ago when canned vegetables were considered a “modern” way of preserving food.
I recently came across a hundred-year-old recipe for Canned Corn Custard, Mexican Style that intrigued me, and – though knowing that canned corn is not trendy – decided to give it a try. Perhaps part of what intrigued me was the claim that this was an internationally-inspired recipe. Was it really Mexican style? – or did the recipe author just think that a humble dish seemed more enticing if it was billed as an internationally-inspired food?
I’m glad that I gave this recipe a chance. The Corn Custard was rich and silky, and brought back warm, fuzzy memories of family gatherings many years ago when a similar dish was served.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Canned Corn Custard, Mexican Style
2 tablespoons butter or margarine
1/4 cup onion, chopped
1/2 green pepper, chopped
1 pint corn (15-ounce can corn) – I used creamed style corn.
3 eggs, beaten
2 cups milk
1 teaspoon salt
1/2 teaspoon paprika
Preheat oven to 400° F. Melt butter in a skillet using medium heat. Put chopped onion and green pepper in skillet; saute until tender.
In the meantime, in a bowl, stir together eggs, milk, corn, salt, and paprika; pour mixture into the skillet with the onions and green peppers while stirring constantly. Continue stirring until the mixture is hot and steamy. Remove from heat and pour into a well-greased 2-quart casserole dish.
Place a pan of hot water (the water should be about 1/2 inch deep) in the oven. (I used an old aluminum baking sheet with sides for the pan.) Then set the casserole dish with the corn mixture in the water. Bake until the corn custard is firm in the center and lightly browned. The length of time this dish needs to cook will vary depending upon the depth of the casserole dish. (When I made this recipe, it took about 45 minutes for corn custard to get firm.) Remove Corn Custard from oven. (I left the pan with the hot water in the oven until it cooled to avoid the risk of burning myself.)