Southwest Corn Custard with Roasted Peppers recipe is meant for a side dish or even a main dish if you want to go meatless, but it is almost sweet enough to be served as a dessert!
The recipe is a conglomeration of one of my own recipes for a corn casserole that originally had cheese and green chiles with a corn pudding base. I combined my own recipe with a wonderful recipe my cousin John Detterick submitted to me for a family recipe book I put together for our last family reunion to celebrate my Aunt Grace Betty’s 90th birthday. He had gotten the recipe from Gourmet Magazine. I liked the extra layer of flavor the vanilla bean gave it, and the way the extra bit of sugar helped to soften the heat from the chili. The two recipes together produced a wonderful taste sensation that goes great with roasted meats and Bar-B-Que.
This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia’s Southwest Recipes.
Categories:Chile Peppers Corn Puddings, Creams & Custard Recipes Side Dishes Southwest Recipes Vegetarian Recipe Index