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Corn Pudding




Source of Recipe


B. Smith


Recipe Introduction


(serves 6)Corn pudding turns up at most of B.’s family holiday meals. Her mother used a combination of canned whole-kernel corn and cream style corn. B. likes to use the corn right off the cob if it’s in season/ And you can add a spike of bourbon to taste.


List of Ingredients




2 large eggs
3/4 C evaporated milk
2 C canned cream-style corn
2 C corn kernels, canned (drained), frozen (thawed
2 T unsalted butter, melted
2 T dark brown sugar
2 T cornstarch mixed with 2 T water
1/2 t. ground nutmeg
3 T bourbon (optional)
1/4 t. salt
1/4 t. ground white pepper



Recipe



Preheat the oven to 350 degrees. Butter a 1-quart baking dish.

Beat the eggs and cream together in a large bowl. Stir in al the ingredients and pour the mixture into the baking dish. Bake for 45 minutes or until slightly browned and a fork inserted in the center comes out clean. Serve immediately.