Tennessee Honey Corn Pudding
This corn pudding is the perfect side dish for any holiday meal, BBQ or potluck. It is always a crowd pleaser and is one of the most requested side dishes for our holiday dinners.
5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
1 tablespoon orange juice
1/2 cup half&half 4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel white corn
2 (14.75-ounce) cans cream-style white corn
1 small green cayenne pepper, chopped fine (remove seeds if you want less heat) or 1/4 teaspoon of ground cayenne pepper
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
In a large bowl, lightly beat eggs; add half&half and beat.
Stir in the remaining ingredients, adding the corn last.
Pour mixture into a buttered 2 quart casserole dish.
Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.
It's great the next day too. Enjoy!