Friday, November 19, 2010

Corn Pudding with Buorbon


I cut this out of the Sunday paper in 1998 and it’s wonderful!

Just make sure your corn is thawed if it’s frozen and if using

canned kernels, drain well.

3 eggs

1 1/8 cup evaporated milk

3 cups canned cream-style corn

3 cups corn kernels

3 T butter, melted

3 T brown sugar

3 T cornstarch mixed w/3 T water

3/4 tsp ground nutmeg

4 1/2 T bourbon

3/8 tsp salt

3/8 tsp white pepper

Preheat over to 350º and butter a 2 quart baking dish

Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients. Pour mixture into baking dish. Bake 45 minutes (might take a little longer) or until slightly browned and knife inserted in center comes out clean. Serve hot. Serves 8-10

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