Recipe courtesy of B. Smith
From:
Food Network Magazine
Sweet Bourbon Corn Pudding
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- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 371 mg
- Level: Easy
- Total: 1 hr
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 61 mg
- Sodium
- 371 mg
Ingredients
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Directions
- Preheat the oven to 350˚ F. 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.
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.
