Prep 15 mins
Cook 45 mins
This recipe came by way of B. Smith, and has become a family favorite side dish. Especially around the holidays.
- 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
- 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.
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.