Tennessee Honey Corn Pudding

Kim Hamilton 

Instead of using the whiskey, Kim used a few tablespoons of honey. 

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, drained

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

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.