Bourbon Corn Pudding Food

CORN PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
• Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
• Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
• Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

BOURBON BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
• Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
• Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
• Pour sauce over bread pudding when done.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

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.

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.

BOURBON CREAMED CORN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.

BOURBON BREAD PUDDING

Steps:

• Preheat oven to 375°F Soak raisins in bourbon for 10 minutes. Drain well.
• Combine milk with eggs, vanilla, sugar, almond extract, cinnamon and nutmeg.
• Combine bread that has been torn into bite sized pieces with mixture. Saturate well.
• Melt butter in heavy rectangular baking dish. Add raisins that have been drained to mixture and pour into baking dish.
• After 45 minutes, check to see if center is firm. Cut into servings. Serve warm or hot with bourbon sauce.
• To make bourbon sauce, heat butter and sugar in a double boiler until sugar is dissolved, and mixture is very hot Remove from heat.
• Add egg and whisk very fast, so that egg does not scramble. Add bourbon. Let cook. Pour over servings of the bread pudding.

SWEET BOURBON CORN PUDDING

Steps:

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

CHRISSY TEIGEN'S JALAPEñO-CHEDDAR CORN PUDDING RECIPE BY TASTY

Steps:

• Using food safe gloves, dice the jalapeños, and cut the kernels off of the ears of corn.
• Preheat the oven to 350°F (180 °C). Grease a 9x13-inch (23x33-cm) baking pan with butter.
• In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1½ cups (150 g) of cheddar, the creamed corn, fresh corn, jalapeños, melted butter, eggs, and salt and stir well. Taste and add more salt if necessary.
• Pour the pudding into the baking pan and top with the remaining ½ cup cheddar.
• Bake until set, 45-50 minutes. Fire up the broiler and broil until the top is browned, 1-2 minutes.
• Enjoy!