Corn and Jalapeno Custard

[Guest guest]

Corn and Jalapeno Custard

 

2 tablespoons jalapeno chiles, stems & seeds removed, chopped

1/2 cup creamed corn

1/2 cup cooked rice

1/2 cup grated Cheddar cheese

1/4 cup yellow cornmeal

1/4 cup whole milk

1/4 cup minced onion

1/4 cup chopped black olives

1 egg, beaten

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon baking powder

 

Combine all ingredients and place in a greased 8 x 8-inch baking dish.

Bake at 350 degrees for 30 minutes or until set and lightly browned.

Serves 4 to 6.