Recipe courtesy of B. Smith

Sweet Bourbon Corn Pudding

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  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 350˚ F. Butter an 8-inch square or 6-cup baking dish.
  2. 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. 
  3. 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.

Cook’s Note

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.