Sweet Bourbon Corn Pudding Recipes

"ALMOST FAMOUS" CORN PUDDING

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.
• Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!
• (Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• In a saute pan, over a low flame, place the chopped bacon and cook until it's crisp. Remove it from the pan, reserving the fat. Add the butter to it and saute the onions until translucent. Add the corn kernels, salt, and cayenne pepper and saute a few minutes more to cook the corn. Remove from the heat.
• In a bowl, whisk the eggs well then add the cream and milk and whisk some more until well combined. Add the pepper, nutmeg, Parmesan, and cornmeal and whisk to combine. Stir in the bacon, onion, and corn mixture and pour into a greased 6-cup casserole dish. Bake at 375 degrees F for 1 hour. Serve immediately.

SWEET BOURBON CORN PUDDING

Steps:

• Preheat oven to 350°F Butter an eight inch square baking dish.
• Whisk together the eggs and milk. Stir in the remaining ingredients.
• Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.

BEAUMONT INN CORN PUDDING RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 450 degrees F. In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in melted butter and corn.
• Beat eggs and add to milk. Stir into corn mixture.
• Place in oven for 10 minutes. Remove and stir with fork, disturbing the top as little as possible.
• Return to oven for 10 more minutes. Repeat stirring procedure.
• Return to oven for 10 more minutes. Repeat stirring procedure.
• Return to oven for 10 to 15 minutes, or until top is light brown and pudding is firm.

SWEET CORN PUDDING

Steps:

• Preheat oven to 350 degrees F. Grease casserole dish.
• Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
• Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn, cheese, cayenne, salt, and pepper. Pour mixture over reserved corn.
• Pour into casserole dish and bake for 35 minutes or until set.

SWEET BOURBON CORN PUDDING

Steps:

• 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.

SWEET BOURBON CORN PUDDING

Steps:

• 1. Preheat oven to 350 F. 2. Butter an 8 inch square baking dish 3. Whisk together the eggs & milk 4. Stir in the remaining ingredients 5. Pour the mixture into the baking dish 6. Bake 45 min or until lightly browned 7. Serve warm

SWEET BOURBON CORN PUDDING RECIPE

Steps:

• PREHEAT OVEN 350*. BUTTER AN 8" SQUARE BAKING DISH. WHISK TOGETHER THE EGGS AND THE MILK STIR IN THE REMAINING INGREDIENTS. POUR THE MIXTURE INTO THE DISH. BAKE 45-48 MINUTES, OR UNTIL LIGHTLY BROWNED.SERVE WARM

SWEET BOURBON CORN PUDDING

Steps:

• 1. Preheat oven to 350. Butter an 8-inch square baking dish 2. Whisk together the eggs and milk. Stir in the remaining ingredients. 3. Pour the mixture into the baking dish. Bake 45 to 48 minutes, or until lightly browned. Serve warm.

BOURBON CORN PUDDING

Steps:

• Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve hot. Serves 8-10.

SWEET BOURBON CORN PUDDING

Steps:

• Preheat oven to 350°. 1.Spray an 8″ square baking dish with cooking spray. 2.In a small bowl, mix the cornstarch and bourbon. 3.In a large bowl, whisk the eggs and milk until combined. Whisk in the cornstarch and bourbon mixture. Add the rest of the ingredients and stir with a spoon. Pour into prepared baking dish. Bake 45-48 minutes or until lightly browned and no longer jiggly in the center. Serve warm. Note: I usually have to bake it longer, especially if making a double-batch.

SWEET BOURBON CORN PUDDING

Steps:

• 1. Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish. 2. Whisk together the eggs and the milk. Stir in the remaining ingredients. 3. Pour the mixture into the baking dish. Bake 45 to 48 minutes, or until lightly browned. Serve warm. Per serving: 168 calories, 6 g protein, 25 g carbohydrates, 1 g fiberk 5 g fat, 61 mg cholesterol, 132 mg sodium