CORN PUDDING WITH BOURBON
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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