Spiked Thanksgiving: Bourbon Corn Pudding

I love Thanksgiving.

It’s my favorite holiday of the year, besides my birthday. Why? Because of all the food, duh! And the family time, too.

Know what else I love? A challenge. And the challenge that was presented to me was to prepare a holiday dish incorporating Four Roses bourbon. It’s not too hard to think of holiday desserts that can be made with bourbon, but I wanted to do something savory, and something I’ve never made before. I’ve enjoyed eating corn pudding in the past but never made it myself, so it was settled. I would do a bourbon corn pudding.


After doing some poking around, I came across this recipe from Half Baked Harvest. I couldn’t resist her combination of corn pudding with candied jalapenos. It’s a classic Thanksgiving side with a nice twist from the bourbon and a little zing from the jalapeno garnish.


I really recommend using fresh corn if you can get your paws on it. Frozen corn’s flavor pales in comparison to fresh corn. BUT if you can’t use fresh, then frozen really is the next best option. I also love this reheated the next day, once the flavors have really had a chance to meld. The candied jalapenos really tie the dish together with their sweet spiciness and crunch. I’ll be using these babies for other things too- Barbacoa beef taco night, anyone?

corn casserole corner

Now, what to do with all this leftover bourbon? I have a few ideas, so don’t be surprised if you see bourbon sneaking in to a few future recipes. 🙂

Special thanks to Four Roses for providing the bourbon, and an opportunity to shake things up for the holidays!

Bourbon Corn Pudding
from The Cardigan Kitchen


4 cups of corn (about 5-6 ears)
8 oz cream cheese, softened
1 cup cornmeal
1/2 tsp salt
a few good twists of a pepper mill
1/2 tsp Beautiful Briny Santa Salt (or rosemary seasoning)
1 cup of milk
1/4 cup bourbon (I used Four Roses)
1/4 cup honey
6 tb butter, melted
2 eggs
1 cup sharp cheddar cheese, grated


Preheat oven to 350 degrees and grease a 9×13 baking dish.

In the bowl of  stand mixer, beat the cream cheese and add the corn, cornmeal and seasonings. Mix until combined.

Stir in the bourbon, honey, butter and eggs. If the batter is too thick, add in a smidgen more of milk to make it pourable. Add the cheese.

Spread the batter in the baking dish and top off with some more cheese. Bake for 45-50 minutes. The pudding will be golden and the middle will be set.

Serve with the candied jalapenos! (recipe below)

corn pudding ramekin

Candied Jalapenos


1/2 cup sugar
1/4 cup honey
1 cup apple cider vinegar
pinch of salt
6 jalapenos, sliced


In a small pot, combine the sugar, honey, vinegar and salt. Bring to a boil and dissolve the sugar. Add the jalapenos and cook for another minute. Remove from heat and let cool. Store in jar.


Check out these other Spiked Thanksgiving treats here:

Bourbon Chocolate Pecan Hand Pies – Discover SouthernBourbon Sweet Potato and Quinoa Stuffed Mushrooms – Taste & SavorHot Apple Cider- Britt’s BlurbsHomemade Vanilla Bourbon Extract – We Like To Cook!Fig-flavored Bourbon – Sweet SavantBourbon Cream Scallops – Front Porch GourmetBourbon Spiked Corn Pudding – The Cardigan KitchenAt Home with Four Roses Bourbon – Atlanta Food CriticBourbon Apple Crisp – Shana Was HereBourbon Honey Baked Salmon – Red Velvet ConfectionsBourbon Banana French Toast with Bourbon Maple Syrup – Beef & ChocolatePumpkin Butter Bread Pudding – Jehan Can Cook