Maid, this is my favourite "corn custard" recipe.

It uses fresh or canned kernel corn, with the addition of eggs and cream. It is light, because the mixture is processed in the blender. You can adjust the texture by more or less processing.

It can be made in a casserole dish and spooned out,

Light Corn Custard
Source: Victory Garden

2 cups scraped corn (or canned or frozen)
4 eggs
1 cup heavy cream
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
2 tablespoons melted butter/margarine
. Combine ingredients and spoon into a 1 1/2 quart baking dish. Place in
a roasting pan; pour boiling water two-thirds up side of the baking
dish. Bake in a preheated 350�F oven for 1 hour or until the top is
golden and a knife tests clean. Serve immediately.

For a smoother more uniform texture, puree corn and add two tablespoons
of flour and proceed as above.

Maid, I meant to say..... there is no reason why you can't sub creamed corn. Just reduce the amount of cream called for in the recipe.

~Ann

Sounds perfect thank you!

Maid

My standard scalloped corn....that's what it seems to be called in Iowa.
Serves 8
2 cans creamed corn
2 T. grated onion or very finely chopped, you want the taste not any pieces of onion
3 eggs
2 cup milk
2/3 cup crushed saltines...not un-salted tops nor fat free

Beat eggs and milk together, add corn, onion and crushed crackers. Pour into greased 1 1/2 qt casserole, let stand 20 to 30 minutes so the crackers absorb the moisture and bake 350 for 30 minutes or until set and browned.

I have also made this with the eggs separated, and the whites saved out and after the corn milk and crackers have set to absorb the moisture, the whites are beaten stiff and, folded in and baked immediately. It puffs a little, sinks when you remove it from the oven....to me not worth the trouble to beat the whites.