Ingredients
3 tablespoons cornstarch
2 tablespoons bourbon
2 large eggs
3/4 cup evaporated milk
2 cups canned cream-style corn (note that this is 2 cups, not 2 cans - you’ll need a little more than 1 can)
2 cups fresh or frozen corn kernels
2 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/4 teaspoon salt
Preparation
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.
