Sweet Corn Pudding with Bourbon
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 259, total fat 8 G., saturated fats 4 G., proteins 8 G., carbohydrates 45 G., fiber 3 G., cholesterol 61 mg, sodium 363 mg, sugar 12 G.
Serving size: 1 of 8 servings
Calories 259, total fat 8 G., saturated fats 4 G., proteins 8 G., carbohydrates 45 G., fiber 3 G., cholesterol 61 mg, sodium 363 mg, sugar 12 G.
This corn pudding can be served for dessert instead of pie. It's moderately sweet, and much of its natural sweetness comes from the corn. The pudding's secret ingredient is aromatic bourbon; you'll need just two tablespoons for the recipe. Its wonderfully spicy notes shine through in the finished casserole and are harmoniously complemented by nutmeg, white pepper, and a light caramel flavor from dark brown sugar, but you can substitute water for the alcohol if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter, melted, plus extra for greasing the pan
- 2 large eggs
- 3/4 cup unsweetened condensed milk
- 2 cups canned creamed corn
- 2 cups fresh corn kernels, or canned or thawed (drain the water)
- 3 tablespoons dark brown sugar
- 3 tablespoons cornstarch mixed with 2 tablespoons bourbon
- 0.5 tsp ground nutmeg
- 1/4 teaspoon salt
- 1/8 tsp ground white pepper
We recommend
Recipes with similar ingredients: corn, eggs, concentrated milk, white peppercorns, nutmeg, brown sugar, starch, bourbon
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 16 or 20 cm square baking pan with butter.
- In a large bowl, whisk the eggs with the unsweetened condensed milk. Add the creamed corn, corn kernels, melted butter, brown sugar, cornstarch-bourbon mixture, nutmeg, salt, and white pepper.
- Pour the mixture into the prepared baking dish.
- Bake until the top is lightly browned and a small knife inserted into the center comes out clean, 45 minutes to 1 hour. Serve immediately.
Author of the recipe - Barbara Elaine Smith is a restaurateur, tableware designer, celebrity, and actress.
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