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Tennessee Honey Corn Pudding


This Tennessee version of a corn pudding recipe I created has Jack Daniel's Tennessee Honey added to the ingredients. Every time I serve it, the dish is emptied and people want to know about that wonderful flavor.

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Rate this recipe 4/5 (170 Votes)


  • 5 large eggs
  • 1/3 cup butter, melted
  • 1 tablespoon sugar
  • 2 tablespoons dark brown sugar
  • 3 tablespoons Jack Daniel's Tennessee Honey
  • 1 tablespoon orange juice
  • 1/2 cup half & half
  • 4 tablespoons cornstarch
  • 2 (15 1/4-ounce) cans whole kernel white corn
  • 2 (14 3/4-ounce) cans cream-style white corn
  • 1 small green jalapeño pepper, chopped fine, remove seeds if you want less heat
  • 1/2 teaspoon ground nutmeg
  • Dash onion powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper


Servings 9
Preparation time 15mins
Cooking time 75mins
Adapted from


Step 1

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°F oven for one hour or until golden brown.

Remove from oven and allow to sit for 10 minutes. Serve warm.

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