SWEET BOURBON CORN PUDDING ACTIVE: 15 min l TOTAL: 1 hr l SERVES: 6 to 8
2 tablespoons unsalted butter, melted,
plus more for the pan
2 large eggs
¾ cup evaporated milk
2 cups canned cream-style corn
2 cups fresh corn kernels, or drained canned
corn, or thawed and drained frozen corn
3 tablespoons packed dark brown sugar
3 tablespoons cornstarch mixed with
2 tablespoons bourbon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground white pepper
- Preheat the oven to 350 ̊. Butter an 8-inch square
or 6-cup baking dish. - In a large bowl, whisk the eggs and evaporated
milk. Stir in the cream-style corn, corn kernels,
melted butter, brown sugar, cornstarch mixture,
nutmeg, salt and white pepper. - Pour the mixture into the prepared baking dish.
Bake until slightly browned and the tip of a small
knife inserted into the center comes out clean,
45 minutes to 1 hour. Serve immediately.
This corn
pudding was a
favorite in B.’s
family. If you prefer
not to use bourbon,
B. said to just use
water to dissolve
the cornstarch.140 FOOD NETWORK MAGAZINE ●NOVEMBER 2020