HOW TO MAKE IT :
- Preheat the oven to 350°F. Spray or butter a 9 x 9 inch baking dish with cooking spray.
- Drain the corn well. [The corn needs to be very well drained to prevent the custard from separating.]
- In a small saucepan over medium-high, melt ½ cup of butter. Add one tablespoon of all-purpose flour and ½ cup of sugar to the melted butter.
- Stir and continue to cook until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
- Add the evaporated milk, baking powder, salt, nutmeg and two beaten eggs. The baking powder will cause the mixture to foam slightly.
- Pour the custard over the corn. Mix well.
- Pour into the prepared baking dish. dusting the top lightly with additional nutmeg, if desired.
- Bake for 40-45 minutes or until golden and the center is set when gently shaken.
- Serve immediately.
Notes
This recipe can be easily doubled and tripled, if you’re serving a crowd.
