- 1/4 cup (1/2 stick) butter
- 1 cup chopped shallots (about 4 large)
- 1 large red bell pepper, coarsely chopped
- 3 cups fresh corn kernels (cut from about 5 medium ears)
- 2/3 cup whipping cream, divided
- 1 1/4 cups chopped green onions (about 6), divided
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 Creamed Corn - Recipes
Makes about 4 cups (1 L)
4 First-Course Servings
Canned corn turns this into a winter soup. If a thinner soup is desired, stir in a little more stock at the end.
4 tablespoons (60 g) unsalted butter
1 small onion, cut into 1/2 inch (1-cm) dice
2-1/2 cups (675 ml) canned creamed corn
1/4 cup (65 ml) Bourbon
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 to 3 drops hot red pepper sauce
1/2 cup (125 ml) basic chicken stock
or commercial chicken broth
1/2 cup (125 ml) heavy cream
In a small saucepan, melt the butter over medium heat. Stir in the onion and cook, stirring, for 5 minutes. Stir in the corn.
In a small saucepan, heat the Bourbon. Ignite it and let it flame for 1 minute. Pour the Bourbon, still flaming, over the corn mixture. Stir in the remaining ingredients. Heat through.
Soup, A Way of Life
By Barbara Kafka
Hardcover, jacketed, $35.00
300 recipes ,480 pages
Recipe Reprinted by permission.
Corn Pudding suffers a similar identity crisis as corn casserole. What defines it is most often what you grew up with and nobody makes any of it the same way.
What some folks call corn spoon bread, others call corn casserole. and vice versa. What some call corn casserole, yet others call corn pudding. and vice versa. It's kinda like that whole potatoes au gratin versus scalloped potatoes. Or what really is a po'boy, what makes up Comeback sauce, or the ingredients for a real southern cornbread. For me, when we're talking about corn pudding, I think of a corn-based, savory egg custard. with lots of eggs.
Sometimes I work on a recipe multiple times before I strike where I want it to be, and this is one of those instances. I've been through many iterations of corn pudding, playing around with multiple revisions on number of eggs, types of corn, sugar or no sugar, heavy cream or milk and how much, before settling happily right here. It's downright delicious but simple. There's really not much to it - just mix, pour and bake really - and since it's Christmas, a little bit of Maker's Mark is a nice addition, though completely optional.
I like to use a blend of tender, frozen corn with canned cream corn, which The Cajun loves. If you happen to have home-canned versions of either or both of them, all the better!
For more of my favorite veggie and side dish recipes, pop over to my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Corn Pudding
- 5 large eggs , at room temperature
- 1/2 cup half and half , at room temperature
- 1/4 cup self-rising flour
- 1/3 cup unsalted butter , melted and slightly cooled
- 1 tablespoon bourbon , optional
- 3 cups frozen corn , thawed
- 2 (14.75-ounce) cans cream-style yellow or white corn
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (or Creole or Cajun seasoning) , or to taste
Preheat oven to 400 degrees F. Butter a 2 quart casserole dish set aside. Beat eggs with half and half in a large bowl, whisk in flour, a little at a time until fully incorporated. Quickly whisk in melted butter and add bourbon if using. Fold in corn, add sugar, salt, pepper and cayenne or Cajun seasoning mix until blended. Transfer to prepared baking dish. Bake uncovered for about 45 to 55 minutes, or until set and golden brown on top. Let rest 10 minutes before serving.
Cook's Notes: For a little extra heat, stir in 1/8 cup minced jalapeno or chopped green chilies. Top with 1/2 cup shredded Parmesan or your favorite cheese, if desired.
Check These Recipes Out Too Y’all!
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Bourbon Creamed Corn - Recipes
Recipe By: Lori Bublick (Robbie's step-mom)
Prep. Time: 0:45
1/2 cup melted butter OR margarine
2 eggs - beaten
1 cup sour cream - low-fat okay
8 1/2 oz. package cornbread muffin mix
15 oz. can creamed corn
15 oz. can whole kernel corn - un-drained
-Combine all ingredients.
-Pour into a greased 9" X 9" X 2" casserole dish.
-Bake in a 375 degree oven for 40 minutes, or until center is set (no longer jiggles when dish is shaken).
Make It A Meal: Serve with Bourbon Ribeyes and Red-Skinned Potato Salad.
(7) Visitor Comments:
That is a delicious side dish. My family loves it as well. You have the best recipes. Thanks.
This is a great family favorite at our house as well. I use a 1/2 cup sour cream and 3/4 cup of cheese in mine and cook it the same way. Enjoy!
I have a similar recipe which includes 2 tbs. of finely minced onion (fresh not from a jar) and 2-4 tbs. of finely minced green or red bell pepper. Also use 1/3 c of milk and drain the whole kernel corn. YUMMY GOOD
We tried this recipe and love it. We also donate two pans of the scalloped corn with this recipe to ham suppers our young church group serves to a homeless shelter and they love it also.
Made this last night and it was a hit. I think I might add 2 tablespoons of sugar next time.
I make this same recipe but I only bake it for 30 minutes, then take it out and sprinkle 1 cup of shredded cheddar cheese and continue baking for 10 more minutes. It always disappears.
This is one of my favorite recipes. My girlfriend and I made this for a cookout during her family reunion. All of the family that tried it kept asking us for the recipe. Thank you for this one.
Crispy Bacon Creamed Corn MICHAEL SYMON
FOR THE CORN STOCK:
5 corn cobs (kernels reserved)
1 bay leaf
2 garlic cloves (peeled)
1/2 onion (peeled, quartered)
1 tablespoon coriander seeds
1 teaspoon Kosher salt
2 quart water
FOR THE CREAMED CORN:
2 tablespoons olive oil
1/4 pound thick cut bacon (1/4-inch pieces)
1 cup yellow onion (peeled, minced)
2 garlic cloves (peeled, minced)
5 cobs of corn (corn kernels reserved from stock)
2 cups corn stock (recipe above)
1 lime (zest)
1/2 cup sour cream or Greek yogurt
1 tablespoon unsalted butter
1/2 cup cilantro (finely chopped)
Kosher Salt and freshly ground black pepper (to taste)
For the Corn Stock: In a large pot over medium-high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water. Bring to a boil then reduce to a simmer over medium-low heat. Cook liquid until reduce to 2 cups, about 30 minutes. Strain and reserve, keeping stock warm over low heat.
For the Creamed Corn: In a large saute pan over medium heat, add the olive oil and bacon. Cook to render the fat, stirring as needed, until the pieces are crispy, about 5 minutes. Push the bacon pieces to the side and add the onions and garlic and cook until the onions have softened, about 3-5 minutes. Add the corn and season with salt and pepper and continue to cook for 3-5 minutes. Then add the reserved corn stock and lime zest and bring to a simmer, cooking until the liquid reduces and begins to thicken.
Stir in the sour cream and simmer until the mixture thickens, about 3 minutes, then stir in the butter.
Remove the pan from the heat and stir in the cilantro. Season with salt and pepper and serve.
Tip: Make the corn stock ahead of time and freeze or store in the refrigerator up to one week!
Sunday Supper Fresh, Sweet Corn Pudding Recipe – A Visit to the Beaumont Inn
I was born just south of the original Mason-Dixon line. Or at least, that’s what the historical marker along I-71 on the way to Columbus, Ohio says. Maybe that ‘s why I’m drawn to a style of cooking that I’ve tasted since I was very young based on fresh, local ingredients. Cooks from Southwestern Ohio, Southeastern Indiana, and Northern Kentucky had many of the same influences. It was, like all of the regions of our country, a melting pot. I’m proud to reflect those influences in what I cook.
My Aunt Mary was from Southeastern Indiana, but she taught me a style of cooking that you might think was more suited to the South. Lots of fresh veggies from her garden, paired with meat that she and Uncle Jack bought directly from the farmer and stored in their large chest freezers. All fresh, all local. Were they way ahead of their time, or just keeping with their roots?
Most of the time she slow simmered her veggies with smoked meat, for a deeply flavored dish that flash cooking can’t produce. The vegetables were not crisp, but didn’t need to be. They were laced with smoky, rich flavor. Or, she’d mix a fresh vegetable with dairy and slow bake till it reached a golden goodness. I’m thinking about her corn pudding. Straight from the garden to the oven with a run through the dairy barn.
She didn’t raise corn, but she’d instruct Uncle Jack to stop at the local farm stand where she would inspect every ear and pick 13 of the best for a “baker’s dozen.” I always smiled that the farmers were “bakers” as well. When I was young this fact was very confusing. I can still find farmers at my market that sell a “dozen” the same way today.
So, even though you might think that corn pudding is a Southern dish, it felt right at home in Aunt Mary’s kitchen. Which brings me to the Beaumont Inn.
The Beaumont Inn is located in Harrodsburg, Kentucky. It is one of my favorite places on Earth. Not because it’s set among the lush, rolling hills of Kentucky bluegrass, dotted with horse farms, antebellum mansions and famous bourbon distilleries. No, those are the perks that come with the trip. Why I really love it is because it takes me back to Aunt Mary’s table. Savory meat, vegetables fresh from the garden, topped off with the most decadent of desserts.
The Beaumont Inn got its start as Greenville Springs Spa in 1806. It became Beaumont College in 1895 and since 1917, five generations of the Dedman family have been gracious hosts to visitors. Beaumont Inn reaches out and shakes your hand and invites you in with Southern hospitality. It has been my retreat for a very long time. I walk through the heavy, tall door and feel the weight of Victorian opulence. The warm and inviting parlors, the “Cleopatra” clock, pictures of Civil War generals and pretty girls in period dresses.
I travel back in time when I’m there and as I walk into the dining room, I step right into my Aunt Mary’s kitchen. Although, even Aunt Mary didn’t make fried chicken this good! I’ve eaten a lot of fried chicken in my day, and theirs is the best, bar none. The crispy, golden skin is not heart healthy and it doesn’t make apologies for that. Since I only indulge about once a year, I don’t feel the least bit of guilt…well, maybe I feel a tiny bit guilty when I dive into in their Robert E. Lee cake with ice cream for dessert.
They are also famous for their corn pudding. Which reminded me of this heirloom recipe from my family. My version starts with lots of freshly creamed corn, not corn kernels, I’ve actually never had any corn pudding quite like this one. This is not custard with a few corn kernels poking through. It’s lush with fresh, sweet corn and therefore it really can only be made with fresh, not frozen corn. This recipe was handed down through my family and now on to you to share with you family and friends for your next Sunday Supper.
Besides the fresh corn, the “secret” to this recipe is using a hand grater like this to grate the kernels from the cob. Then take a knife and scrap all of the milky goodness into the bowl. This grater is the same one that my aunt used and has been passed down to me. If you don’t have this type of grater, a box grater could be used. but it won’t be as easy.
This recipe uses 10 ears of corn, that’s another of the secrets. You can’t get this type of rich corn flavor with a couple of ears of corn.
Here it is hot from the oven!
Sweet Corn with Maple-Bourbon Brown Butter and Bacon
Sweet Corn with Maple-Bourbon Brown Butter and Bacon is an unforgettable side dish recipe that is PACKED with flavor and takes just 15 minutes to make.
This post may contain affiliate links.
Farmer’s Market recipe alert! Are you going this weekend? Somebody’s turning the big O-N-E on Saturday, plus we’ll have gazillion family members in town, so unfortunately I think we’re out. Luckily I stocked up on fresh-picked sweet corn at the market last weekend to make you a must-try summer side dish that’s so good I am squinting my eyes while racking my brain to come up with a better adjective than “so good” to convey just how delicious it is.
Sweet Corn with Maple-Bourbon Brown Butter and Bacon is sticky, caramelized, smokey, sweet and savory. Plus it’s got maple syrup, bourbon, brown butter, and bacon. I. Know.
Guys, I’m so excited about this recipe that’s sponsored by Challenge Butter – and I almost didn’t even post it! Every other week or so I plan the following two week’s recipes and this baby’s been rescheduled about 10 times throughout the summer. I knew I wanted to combine sweet corn with butter, maple syrup and bacon (a flavor combo I got from the fresh maple-bacon compound butter Hy-Vee was selling earlier this summer,) but I just didn’t know how.
I could slather the combo on steamed ears of corn but that was too obvious. Maybe grilling the corn first would give it a little somethin’ somethin’? Eh. Still not that exciting plus sometimes I feel like I’m the only person who gets excited about charred sweet corn.
Then…bam. Bourbon! And brown butter! I’d borrow a nip of Ben’s thrice weekly smokey bourbon night cap then combine it with pure maple syrup, brown butter, and maple bacon to create a truly magnificent summer side dish that takes just 15 minutes to prepare, and will seriously knock your socks off.
The BEST Pasta Salad
The sweet corn caramelizes in the maple syrup as it sautes in brown butter, and the bourbon flourish provides a crazy depth of flavor. Plus, bacon. This combo is deliciously unique and totally elevates my home state’s signature summer staple, sweet corn. If you’re tired of steamed cobs, you’ve got to give this a try!
Start by crisping 4 slices chopped maple bacon in a large nonstick skillet over medium heat. If you have regular bacon at home, don’t buy a whole pack of maple bacon just for this recipe. The maple bacon makes it extra special for sure, but no need to buy an entire pack if you’ve already got regular bacon on hand!
Transfer the bacon to a paper towel-lined plate to drain then remove all the bacon grease from the skillet (I usually pour it into a foil-lined prep cut then toss when hardened.)
In the same skillet melt 3 Tablespoons Challenge Butter which is made from just two ingredients – sweet cream, and salt. That’s it – love it! After the butter has melted, brown it, which sounds technical but takes like, 10 seconds and yields pretty much the BEST THING EVER. After the butter melts it will start to foam and that’s when you want to start swirling the skillet on the stovetop until the butter turns a beautiful caramel brown color and starts to smell indescribably delicious. You need to brown your own butter to experience what I’m talking about. Doo iiit.
After the butter turns caramel brown add 4 cups fresh sweet corn kernels (about 3 ears worth) plus 2 chopped green onions then season the heck out it with tons of salt and pepper. Toss or stir to get every kernel of corn coated with luscious brown butter.
Time to bring out the big guns. Bourbon and pure maple syrup. Ahh! What a blissful combo. I can’t even remember my life BB (before bourbon.) it’s got such an incredible aroma and flavor, and takes this sweet corn from good to freaking amazing. I really need a thesaurus.
Also, I just nearly had an anxiety attack thinking about how I was going to explain the difference between whiskey and bourbon to you (all bourbon is whiskey, but not all whiskey is bourbon. Ugh. See? My heart just started pounding typing that out,) so click here to read all about it this handy infograph >> In addition, as bourbon is a distilled spirit it is considered safe for a person with Celiac Disease to drink. That said, I know this subject is debated in the gluten-free world so do what feels best to you.
Moving on! All you need is 2 teaspoons bourbon and 1-1/2 teaspoon maple syrup to give this sweet corn unbelievable depth of flavor and a hint of something really special. If you don’t want to buy a whole bottle of bourbon, Maker’s sells those wee, itty-bitty bottles that would be perfect for this dish. Man I love those things – look how cute!
Turn the heat up slightly then once again toss or stir everything to combine. Saute for 7-8 minutes, stirring every so often, or until the sweet corn is tender and caramelized.
Add the bacon back in then taste and adjust salt and pepper if necessary.
Scoop onto plates then serve with BBQ chicken, shrimp, or whatever your heart desires. Whatever it is, it’ll surely take a back seat to this amazing side dish!
Looking for a new way to impress guests with a delicious side dish? Look no further than Grandma’s Southern Creamed Corn Pudding. Surprisingly simple & using pantry staples, it pairs perfectly with just about any meat- especially around the Holidays.
My Grandmother was a prolific cook. Sometimes she had a recipe. Sometimes she didn’t. She was great like that, at winging’ it. Me? Not so much. I at least need a baseline to branch off from.
It’s been nine years ago this past month that we lost her. I miss her every single day. A part of me though, takes comfort in feeling like the journey I’ve been on with this blog is a part of her legacy too.
Sometimes, standing over a pot in my kitchen, I feel her presence. Like a gentle hand on my shoulder.
That’s never far from my mind. With the Holidays coming up, it’s really brought her memory up even more. All the delicious smells that were always coming from her kitchen.
The surprises always waiting in her oven. And, of course, the favorite dishes we knew she’d put out on the dinner table just for us, especially on special occasions.
With all of that in mind, I decided that this year I needed to open up her recipe box and unearth a couple more of her tried and true recipes.
While she may have been modest about her abilities, I’m not. She was a wonder in the kitchen.
This week though, I opted to bring something extra special out of the sacred box, and share it with y’all- Grandma’s Southern Creamed Corn Pudding.
Remember when I said Grandma was a genius in the kitchen, even without a recipe? This version is not the one she made from memory, but it is a spot on copy cat. Every single bite, brings back delicious food-centric memories.
While I refer to this classic side dish as a ‘pudding’, technically Grandma’s Southern Creamed Corn Pudding is a custard. Creamy corn custard. Mmm, mmm, mmm.
Don’t let that scare ya away though, it’s surprisingly simple to make. You start by melting the butter in a large skillet, then remove it from heat and let the butter cool. Flour’s then whisked in briskly to form a thick base, the beginning of a roux.
Next, you add in the sugar, eggs, and half & half- whisking again until the mixture’s smooth and everything’s evenly incorporated. You do not have to use half and half either, you can swap whole milk or even heavy cream.
However, you do need to make sure that you’re using something full of fat otherwise your dish won’t ‘set’ properly, and nobody wants soupy or cracked and broken corn pudding.
Stir in both cans of corn, once again until evenly incorporated. Season the corn mixture with salt & pepper, to taste.
I almost always opt for using salted butter, so I typically only need to add a pinch of extra salt to my dishes. Freshly cracked black pepper is my recommendation too, since it will really make the flavor ‘pop’, even with something so simple as that.
Transfer the mixture to an 8 inch glass baking dish. Use the back of a spoon, or a spatula, to smooth the mixture out evenly into the dish.
Bake the corn pudding at 350 degrees for an hour and fifteen minutes, or until a toothpick inserted in the center comes out clean, and the top is a light golden brown crust.
If it’s not browned enough to your liking, you can place the dish under a broiler, but watch it carefully so that it doesn’t burn.
Also, if prepping this dish for a holiday dinner. You can bake, cool, cover, and refrigerate until about 15 minutes before supper time. Cook the dish at 300 for 10 -15 minutes, just until heated through. Then serve as normal.
A couple cans of corn, some pantry staples, a bit of patience, and a dash of love are all you need to whip up a batch of Grandma’s Southern Creamed Corn Pudding.
Other Side Dish Recipes You Might Also Enjoy:
If you’ve tried GRANDMA’S SOUTHERN CREAMED CORN PUDDING, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
More Easy Corn Recipes
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