2 tablespoons unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup evaporated milk
2 cups canned cream-style corn
2 cups fresh corn kernels, or drained canned corn, or thawed and drained frozen corn
3 tablespoons packed dark brown sugar
3 tablespoons cornstarch mixed with 2 tablespoons bourbon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground white pepper
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.
Photograph by Ralph Smith
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