Bourbon Corn Pudding

3 large eggs

1 1/8 cups evaporated milk

3 cups canned cream-style corn

3 cups corn kernels

3 Tbs. butter melted

3 Tbs. brown sugar

3 Tbs. cornstarch mixed with 3 Tbs. water

¾ tsp. Ground nutmeg

4 ½ Tbs. bourbon

3/8 tsp. salt

3/8 tsp. ground white pepper

Preheat oven to 350 degrees. Butter a 2-quart baking dish.

Beat eggs and evaporated milk together in large bowl.

Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. (Actually takes over an hour). Serve hot.

Serves 8-10.