Name: Corn and Chile Custard
Yield: 4 servings
Ingredients: 12 cup creamed corn; 12 cup grated sharp cheddar cheese; 12 cup cooked rice; 14 cup cornmeal; 14 cup milk; 14 cup sliced black olives (about 7 large); 2 tablespoons chopped green onions; 1 tablespoon seeded deveined and chopped jalapeno chile; 1 tablespoon vegetable oil; 1 egg, beaten to blend; 12 teaspoon salt; 18 teaspoon baking powder; 1 drop hot pepper sauce

12 cup creamed corn

12 cup grated sharp cheddar cheese

12 cup cooked rice

14 cup cornmeal

14 cup milk

14 cup sliced black olives (about 7 large)

2 tablespoons chopped green onions

1 tablespoon seeded deveined and chopped jalapeno chile

1 tablespoon vegetable oil

1 egg, beaten to blend

12 teaspoon salt

18 teaspoon baking powder

1 drop hot pepper sauce

Corn and Chile Custard

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