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    Tennessee Honey Corn Pudding

    Tennessee Honey Corn Pudding

    Photo by Kyle T.

    This Tennessee version of a corn pudding recipe I created has Jack Daniel's Tennessee Honey added to the ingredients. The results are peerless. Every time I serve it, the dish is emptied and people want to know about that wonderful flavor. The alcohol cooks out in the 400 degree oven. Oh this is one of my favorites and I'm serving it tonight. You get to see it right out of the oven!

    • Prep Time


    • Cook Time


    • Servings



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    • 5

      large eggs

    • cup butter, melted

    • 1

      tablespoon sugar

    • 2

      tablespoons dark brown sugar

    • 3

      tablespoons Tennessee Honey (Jack Daniel’s Whiskey)

    • 1

      tablespoon orange juice

    • ½

      cup half & half

    • 4

      tablespoons cornstarch

    • 2

      (15¼ ounce) cans whole kernel white corn

    • 2

      (14¾ ounce) cans cream-style white corn

    • 1

      small green cayenne pepper, chopped fine (remove seeds if you want less heat)

    • ½

      teaspoon ground nutmeg

    • Dash onion powder

    • ¼

      teaspoon sea salt

    • ¼

      teaspoon fresh ground pepper


    In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm.


    More recipes by Kyle T.