If you love the taste of fresh corn, then you’re going to love this Corn Custard recipe!

Even though I’m partial to anything made with corn, I can tell you with all honesty that this recipe is a real winner! I guarantee that you’re going love it.

I’ve had this Corn Custard recipe ever since my mother gave me a book of old island recipes she’d collected over the years. That little book, by the way, was the inspiration behind my starting this blog and I’m slowly getting to each of the recipes in the book. So far I’ve shared the Rice Cake, Yuca Cake, Five Minute Chocolate Cake and now — Corn Custard!

I made this recipe a couple of months ago but I didn’t like the way it turned out.  I thought it was because I didn’t have the right size pan because it was a little thin and there wasn’t much custard on top. The original recipe was twice this amount and I didn’t have a casserole dish big enough. So this time I made half the recipe and I learned, while chatting with Aunt Betty about making Duff a few weeks ago, that the secret to making this recipe is homemade cornmeal. Yes — homemade cornmeal! Don’t pass out! 😅 Read on to find out how easy it is to make.

DIY Cornmeal

Making homemade cornmeal takes only a few minutes and you’ll make good use of dried corn that you couldn’t eat any other way.  The traditional way would be to grate the corn by hand, but I prefer to use my  Cuisinart Food Processor to save time and to save my fingers from a few scratches!

Simply take the kernels off the cob, add to the food processor, and blend until smooth! That’s it.   That’s all it takes to make cornmeal. See this step in the beginning of the video.

Corn Custard Recipe Video

This recipe uses only one cup of cornmeal which you could get from two to three ears of corn. But if you end up with more, just store the rest in a Ziploc bag in the freezer and it’ll be ready to go the next time you need it.

Get the full recipe and details below!

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Corn Custard

Traditional Corn Custard from the Bay Islands with homemade cornmeal.

Course Dessert

Cuisine Caribbean

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Servings 8

Calories 344 kcal

Author Betty Hyde

Ingredients

• 1 Cup Cornmeal Homemade if possible
• 3 Eggs
• 1 1/2 Cups Sugar
• 1 Tbs. Butter
• 1/2 Cup All-Purpose Flour
• 1 1/2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 3 Cups Milk
• 1 Tsp. Vanilla

Instructions

1. Preheat oven to 350˚ Fahrenheit.
2. Whisk three eggs.
3. Mix butter, sugar, and half the eggs.
4. In a separate bowl, mix the dry ingredients: flour, salt, baking powder, and cornmeal.
5. Add dry ingredients to the sugar, butter, and egg mixture.
6. Then add the remaining eggs, milk, and vanilla.
7. Pour the mixture into a 1.5 quart (approx. 6 cups) casserole baking dish and bake for an hour-and-a-half.

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If you’ve made this recipe, let me know in the comments section below!  I’d love to hear how it turned out.