Sweet Bourbon Corn Pudding

This recipe came by way of B. Smith, and has become a family favorite side dish. Especially around the holidays.

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 8 inch casserole

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

1. Preheat oven to 350°F Butter an eight inch square baking dish.
2. Whisk together the eggs and milk. Stir in the remaining ingredients.
3. Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.