My mother makes a much simpler version of this that is also quite good.
Take crackers or bread crumbs and mix with some butter or oil. Just enough to coat the bottom of a pyrex or oven safe dish.
Mix about
1 can of corn, her recipe uses creamed corn but we almost never find that here
2 beaten eggs
1 cup of milk (apx) I usually mix eggs and milk together
1/2 tsp salt
1/2 pepper (optional)
Pour corn filling over cracker or crumb base and set bowl in a larger pan of water. Cook for about an hour at a low (325/140) degree heat for about an hour or until you can stick a toothpick in and it comes out clean.
This is very good, my DH does not care for it, he likes his custards sweet, but I love this one and most of my dinner guests do to. I've tried adding garlic and other things, but overall I like this one simple. The only change I make some times is to add a topping of cheddar cheese.
I have seen versions of this in old cook books using fresh corn from the garden, I'll bet it is even better that way.
expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats