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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tennessee Honey Corn Pudding Recipe

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This recipe for Tennessee Honey Corn Pudding is from The Elder/Blanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 which I do for guests)
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Directions:
Directions:
In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. 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.
Personal Notes:
Personal Notes:
We keep any leftover honey whiskey in the freezer. It is slightly syrupy and very nice to sip on a hot Kentucky day!

 

 

 

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