Sweet Corn Pudding with Bourbon

Ingredients:

• 2 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 2 large eggs
• 3/4 cup unsweetened condensed milk
• 2 cups canned creamed corn
• 2 cups fresh corn kernels, or canned or thawed (drain the water)
• 3 tablespoons dark brown sugar
• 3 tablespoons cornstarch mixed with 2 tablespoons bourbon
• 0.5 tsp ground nutmeg
• 1/4 teaspoon salt
• 1/8 tsp ground white pepper

Preparation:

1. Preheat oven to 175°C. Grease a 16 or 20 cm square baking pan with butter.
2. In a large bowl, whisk the eggs with the unsweetened condensed milk. Add the creamed corn, corn kernels, melted butter, brown sugar, cornstarch-bourbon mixture, nutmeg, salt, and white pepper.
3. Pour the mixture into the prepared baking dish.
4. Bake until the top is lightly browned and a small knife inserted into the center comes out clean, 45 minutes to 1 hour. Serve immediately.