Thursday, November 12, 2015

Recipe: Bourbon Corn Pudding

Get ready for the holiday season with Jose Andres' Bourbon Corn Pudding.

Bourbon Corn Pudding

Courtesy of José Andrés’ America Eats Tavern (


4 ears yellow corn

½ cup sour cream

¼ cup bourbon

¼ cup sweetened condensed milk

½ cup whole milk

½ cup corn cream

2 grams nutmeg

½ TB salt

½ cup AET cornbread dry mix

1 egg, beaten


1) Grate 2 ears of corn on the square side of a box grater

2) Cut the corn kernels directly off the other 2 ears of corn

3) Place all corn into a hot pot with oil 

4) Allow corn to cook until tender and starts to brown on the bottom of the pot

5) Deglaze with bourbon and flambé, moving constantly until flame dissipates

6) After flame has subsided add in sour cream, sweetened condensed milk, milk, corn cream.

7) Whisk to incorporate all ingredients thoroughly

8) Beat egg in a large mixing bowl

9) Slowly add the hot corn mixture to the egg while whisking, in small increments as not to cook the egg

10) Fold in cornbread mix, nutmeg, and salt and mix thoroughly

11) Allow batter to rest for 10 minutes before portioning

12) Portion 8 oz of batter into individual casserole dishes

13) Bake at 335° for 14 minutes

14) Remove from oven and immediately brush lightly with honey butter

15) Allow to cool at room temperature for 30 minutes

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