Sweet Bourbon Corn Pudding
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 8 inch casserole
- Serves:
- 6-8
ingredients
- 2 large eggs
- 3⁄4 cup evaporated milk (I have used whipping cream)
- 2 cups cream-style corn
- 2 cups frozen corn kernels
- 2 tablespoons unsalted butter, melted
- 3 tablespoons dark brown sugar
- 3 tablespoons cornstarch, mixed
- 3 tablespoons Bourbon (rum goes well too)
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- Preheat oven to 350°F Butter an eight inch square baking dish.
- Whisk together the eggs and milk. Stir in the remaining ingredients.
- Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.
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Reviews
-
This is the best corn pudding on the planet. I have this exact recipe from an old magazine. My family has insisted we add it to our tradition every Thanksgiving and Christmas since. They call it corn souffle because we beat the crap out of the eggs first but it is the same recipe. We cut the sugar and bourbon in half so it doesn't overpower and I never add salt.
RECIPE SUBMITTED BY
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