Best 6 Bourbon Creamed Corn Recipes
Indulge in the comforting flavors of "Bourbon Creamed Corn," a tantalizing dish that elevates the classic creamed corn recipe with the unexpected addition of bourbon whiskey. This culinary delight promises to delight your taste buds with its velvety texture, smoky aroma, and a hint of sweetness that perfectly complements the corn's natural flavors. Whether you're looking to impress guests at a dinner party or simply elevate your weekday meal, this recipe will surely satisfy your cravings for a side dish that's both comforting and sophisticated.
Check out the recipes below so you can choose the best recipe for yourself!
JASPER'S BOURBON CREAMED CORN
I found this on the net, and although I'm not a big fan of bourbon, I tried this and it's really neat! I fixed a big Porterhouse steak, for hubby and me, and it really was great. You could pair it with just about anything. Be aware that this recipe contains alcohol, so you might want to leave that out, or sub. a little more whipping cream, or perhaps a broth of some sort.
Provided by FLUFFSTER
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and garlic; saute 2 minutes.
- Add red bell pepper; saute 1 minute.
- Add corn, saute until almost tender, about 2 minutes.
- Add 1/3 cup cream and bourbon.
- Simmer until sauce thickly coats the corn, stirring occasionally, about 2 minutes.
- Add remaining 1/3 cup cream and one cup green onions.
- Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer.
- Season creamed corn to taste with salt and pepper.
- Transfer to bowl; sprinkle with remaining 1/4 cup of green onions and serve.
Nutrition Facts : Calories 293.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 56.6, Sodium 74.4, Carbohydrate 26, Fiber 3.1, Sugar 1.7, Protein 4.5
BOURBON CREAMED CORN
Categories Bourbon Milk/Cream Dairy Vegetable Side Sauté Quick & Easy Kentucky Derby Corn Bell Pepper Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add red bell pepper; sauté 1 minute. Add corn; sauté until almost tender, about 2 minutes. Add 1/3 cup cream and bourbon. Simmer until sauce thickly coats corn, stirring occasionally, about 2 minutes. Add remaining 1/3 cup cream and 1 cup green onions. Simmer until sauce thickens enough to coat corn thinly, about 2 minutes longer. Season creamed corn to taste with salt and pepper. Transfer to bowl; sprinkle with remaining 1/4 cup green onions and serve.
TIPSY BOURBON CARAMEL CORN
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper.
- Place the popcorn and pecans in a large mixing bowl. Combine the sugar, butter, corn syrup and salt in a saucepan over medium-high heat. Bring to a boil and continue to boil for 4 minutes. Remove the mixture from the heat and stir in the bourbon and baking soda. Pour over the popcorn and stir well to coat completely. Divide the popcorn in an even layer between the 2 baking sheets.
- Bake, gently stirring and rotating the pans about halfway through (after 8 to 10 minutes), until the popcorn is mostly dry and the caramel coating is crisp, 15 to 20 minutes total. Cool completely on the baking sheets before breaking up and serving.
BOURBON CARAMEL POPCORN
I took my great aunt's caramel corn recipe and added a touch of my Kentucky-born husband's home state-bourbon. If you don't have a large enough bowl for stirring the popcorn, use a turkey roaster. -Lisa Hendricks, Chicago, IL
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 5 quarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 250°. Place popcorn in a large bowl. In a large saucepan, bring bourbon to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add butter; cook on low until melted. Stir in brown sugar, corn syrup, cream of tartar and salt. Bring to a boil; cook 5 minutes longer, stirring occasionally. Remove from heat; stir in baking soda. Quickly pour over popcorn and mix well., Transfer to two greased 15x10x1-in. baking pans. Bake 1 hour or until dry, stirring every 15 minutes. Remove from pans to waxed paper to cool. Store in airtight containers.
Nutrition Facts :
SWEET BOURBON CORN PUDDING
This recipe came by way of B. Smith, and has become a family favorite side dish. Especially around the holidays.
Provided by Chef eljay
Categories Corn
Time 1h
Yield 1 8 inch casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Butter an eight inch square baking dish.
- Whisk together the eggs and milk. Stir in the remaining ingredients.
- Pour the mixture into the baking dish. Bake 45 to 50 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 328, Fat 9.1, SaturatedFat 4.6, Cholesterol 81.3, Sodium 404.5, Carbohydrate 53.9, Fiber 3.4, Sugar 9.6, Protein 9.2
MARIAN'S CREAMED CORN
This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.
Provided by DAS
Categories Side Dish Casseroles Corn Casserole Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
- Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
- Bake in the preheated oven 20 to 30 minutes, until lightly browned.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 26.7 g, Cholesterol 48.5 mg, Fat 18.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 11 g, Sodium 198.3 mg, Sugar 7.3 g
Tips for Making Bourbon Creamed Corn:
- Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before cooking.
- Don't overcook the corn. It should be tender but still have a slight crunch.
- Use a good quality bourbon. A high-proof bourbon will give the creamed corn a more robust flavor.
- Don't be afraid to experiment with different spices and herbs. Cayenne pepper, paprika, and thyme are all great additions to creamed corn.
- Serve creamed corn immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Bourbon creamed corn is a delicious and versatile side dish that can be enjoyed all year long. It's perfect for potlucks, picnics, and barbecues. With its creamy texture and sweet, smoky flavor, bourbon creamed corn is sure to be a hit with everyone who tries it. So next time you're looking for a new side dish, give bourbon creamed corn a try. You won't be disappointed.
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