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.
CREAMED CORN
Traditional creamed corn gets its luscious richness not from cream or milk, but from the milky juice of the corn kernels and cob. Here, frozen corn steps in during the off-season and holiday months. It's simmered until tender, partially pureed and then thickened with a slurry of flour and water. You'll be surprised at the velvety soft texture and we'll be surprised if this isn't your new go-to creamed corn recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Add the corn and 1 1/2 cups water to a large pot or Dutch oven and bring to a boil over high heat. Reduce to a simmer and cook over medium heat, stirring occasionally, until the corn is tender, about 15 minutes.
- Add 2 cups of the corn and liquid to a blender or food processor and puree until smooth, about 2 minutes. Stir the pureed corn back into the pot and return to a simmer.
- Meanwhile, whisk together the flour and 2/3 cup water in a small bowl. Stir the slurry into the contents of the pot and season with 1 teaspoon salt. Cook, stirring frequently, until thickened, about 5 minutes. Remove from the heat and stir in the butter and another 1 teaspoon salt.
BOURBON CREAMED CORN
Categories Bourbon Milk/Cream Dairy Vegetable Side Sauté Quick & Easy Kentucky Derby Corn Bell Pepper Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
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.
JASPER'S BOURBON CREAMED CORN
I found this on the net, and although I'm not a big fan of bourbon, I tried this and it's really neat! I fixed a big Porterhouse steak, for hubby and me, and it really was great. You could pair it with just about anything. Be aware that this recipe contains alcohol, so you might want to leave that out, or sub. a little more whipping cream, or perhaps a broth of some sort.
Provided by FLUFFSTER
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and garlic; saute 2 minutes.
- Add red bell pepper; saute 1 minute.
- Add corn, saute until almost tender, about 2 minutes.
- Add 1/3 cup cream and bourbon.
- Simmer until sauce thickly coats the corn, stirring occasionally, about 2 minutes.
- Add remaining 1/3 cup cream and one 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 of green onions and serve.
Nutrition Facts : Calories 293.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 56.6, Sodium 74.4, Carbohydrate 26, Fiber 3.1, Sugar 1.7, Protein 4.5
YUMMY CREAMED CORN
I found this recipe ages ago, apparently it's the same creamed corn they make at the Brookville Hotel. It's gorgeous, anyway.
Provided by Delete_
Categories Corn
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the corn in a pan, add the salt, sugar and half the cream and bring to a boil.
- Reduce to low or simmer, then thicken with cornstarch and the reserved cream.
- Heat to desired thickness, take off the heat and serve.
Nutrition Facts : Calories 421.1, Fat 18.7, SaturatedFat 10.6, Cholesterol 61.1, Sodium 607, Carbohydrate 64.7, Fiber 6.8, Sugar 3.2, Protein 9.5
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