Corn Custard

Corn Custard - Fresh On The Menu Recipe


  • 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


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.

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