Ingredients
- 1 cups cooked corn
- 3 each whole eggs
- 2 each egg yolks
- 1/8 cup minced chives
- 1 ¼ cups cream
- pinch nutmeg
- pinch fennel pollen or ground fennel seed
- pinch salt
- pinch pepper
Directions
Our update on a classic spoon bread proved wildly successful when we paired it with local grouper. Whether a side or an elegant first course, the Old Village Post House corn custard is sure to be a hit with your family and guests!
Combine all ingredients. Mix well. Fill aluminum baking cups with 4 oz. corn custard. Bake in water bath at 275? for 45 minutes to one hour. Allow to cool slightly before removing from molds.
