Honey Jack Corn Pudding & Cranberry Chutney

Lynne Tolley from MissMary Bobo's Boarding House prepared Honey Jack Corn Pudding and Fresh Cranberry Chutney (see recipes below). For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931) 759-7394.

Tennessee Honey Corn Pudding

Serves 10-12

4 T cornstarch

1/3 c butter, melted & cooled

½ cup half & half cream

5 large eggs, beaten

3 T Tennessee Honey Whiskey

2 T brown sugar

1 small jalapeno pepper, seeds removed & chopped fine

¼ t ground nutmeg

Dash onion powder

¼ t salt

¼ t ground pepper

2 (15 oz) cans whole kernel yellow corn, drained

2 (14.75 oz) cans cream style white corn

Preheat oven to 350 degrees. Grease 9 X 13" baking dish.

Whisk cornstarch into melted butter. Whisk in half & half, eggs, whiskey, and sugar along with the chopped Jalapeno pepper and all remaining spices. Stir in drained yellow corn and creamed white corn. Pour into dish.

Bake uncovered for approx. 1 hour or until center is set and pudding has browned on top.

Can be made ahead, kept in refrigerator, and warmed before serving.

FRESH CRANBERRY CHUTNEY

INGREDIENTS:

4 c fresh cranberries

1 c raisins or dried cranberries

1/2 c white sugar

3/4 c packed brown sugar

2 t ground cinnamon

1 t minced fresh ginger root

1/4 t ground cloves

1 c water

1/2 c finely minced onion

1/2 c chopped Granny Smith apple, peeled and cored

1/2 c finely chopped celery

DIRECTIONS:

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

yield: 4 cups of cranberry sauce

NOTES:

While I have only made the recipe as is, I have a feeling it is really adaptable. If you want less savory ingredients, try omitting the onion and celery (but I'd leave the apple and maybe add a tad of orange zest).

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