Ingredients:

  • 3 tbsp bourbon
  • 1 tsp vanilla extract
  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 3 tbsp all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch ceramic or glass baking dish.
  2. In a large mixing bowl, whisk the 4 eggs and 0.5 cup sugar vigorously until the mixture is pale and slightly frothy to incorporate air.
  3. Whisk in the 0.5 cup melted butter, 1 cup heavy cream, 0.5 cup whole milk, 3 tbsp bourbon, and 1 tsp vanilla extract until emulsified.
  4. Gently fold in the 2 cans of drained whole kernel corn and 1 can of cream-style corn.
  5. Sift the 3 tbsp flour, 1 tsp baking powder, and 0.5 tsp kosher salt over the wet mixture. Whisk until no large lumps remain, being careful not to overmix.
  6. Pour the mixture into the prepared baking dish. Bake for 50 minutes or until the top is golden brown and the center is slightly wobbly but set.