The first time I had this dish was at my in-laws’ house. When I heard we were having corn pudding, I was thinking “yuck.” One bite and that yuck turned to yum! I must have gotten pretty excited about it, because my mother-in-law has made it for me several times since then, and now calls it “Jill’s corn.”
This dish is a little sweet, a little bourbon-y, and full of corn goodness. Last year I made it for Thanksgiving instead of my family’s usual corn dish, and it went over really well. I made a double-batch to ensure that I had leftovers; it’s just as good reheated in the microwave the next day.
Sweet Bourbon Corn PuddingFrom AARP The Magazine
3 tablespoons cornstarch
2 tablespoons bourbon
2 large eggs
3/4 cup evaporated milk
2 cups canned cream-style corn (note that this is 2 cups, not 2 cans – you’ll need a little more than 1 can)
2 cups fresh or frozen corn kernels
2 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
Preheat oven to 350°.
- Spray an 8″ square baking dish with cooking spray.
- In a small bowl, mix the cornstarch and bourbon.
- In a large bowl, whisk the eggs and milk until combined. Whisk in the cornstarch and bourbon mixture. Add the rest of the ingredients and stir with a spoon. Pour into prepared baking dish. Bake 45-48 minutes or until lightly browned and no longer jiggly in the center. Serve warm.
Note: I usually have to bake it longer, especially if making a double-batch.