Monday, December 7, 2009

Bourbon corn pudding

3 eggs
1 1/8 cups evaporated milk
3 cups creamed corn
3 cups corn
3 tablespoons melted butter
3 tablespoons brown sugar
3 tablespoons cornstarch mixed with 3 tablespoons water
¾ teaspoon nutmeg
4 ½ tablespoons bourbon (well, technically, but you can add more)

Beat eggs and milk, add the rest, and pour into a buttered two-quart baking dish. 350 for 45 minutes.

Cost: 1 bag of frozen corn is about a dollar; you won't use quite all of that. Two cans of creamed corn (you won't use all of the second can, either) = around $2.50. 1 can evaporated milk is around a dollar. 3 eggs at 17 cents each, plus 50 cents for the rest, and hey, you already had the bourbon, right? About $5 for a great holiday side dish, will easily feed 8-10 depending on portion size.

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