Whitney, Bourbon, And Getting Baked
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All this week on CBS2 News, 4:30-7 a.m., we're showing you ways to make Thanksgiving easier (and cheaper: Monday, we featured a way to feed a whole family for 25 bucks). Around here, nobody's more in the holiday spirit than traffic reporter Whitney Drolen. She's playing hostess this year at her new place, and wants everything to go right (Duh. -Ed.) I asked her what her signature dish would be, et voila:
| MS. WHITNEY'S SWEET BOURBON CORN PUDDING | |||||
| 2 large eggs | |||||
| 3/4 cup evaporated milk | |||||
| 2 cups canned cream-style corn | |||||
| 2 cups fresh or frozen corn kernels | |||||
| 2 tablespoons unsalted butter, melted | |||||
| 3 tablespoons brown sugar | |||||
| 3 tablespoons cornstarch, mixed with | |||||
| 2 tablespoons bourbon | |||||
| 1/2 teaspoon ground nutmeg | |||||
| 1/4 teaspoon salt | |||||
| 1/8 teaspoon ground white pepper | |||||
| Preheat oven to 350 degrees | |||||
| Butter an 8 inch square baking dish. | |||||
| Whisk together the eggs and the milk. | |||||
| Stir in the remaining ingredients. | |||||
| Pour the mixture into the baking dish. | |||||
| Bake 45 to 48 minutes, or until | |||||
| lightly browned. Serve warm. | |||||
My favorite part is the cooking maximum: not 47 minutes, not 49... but 48 minutes. Well, Whitney is a traffic reporter, and every minute does count. Thanks Whitney!
