Famous Corn Pudding

Famous Corn Pudding

12 Bones Smokehouse is an undeniable Asheville, North Carolina icon, serving up sumptuous ribs, pulled pork, chicken, turkey, brisket and a slew of southern sides, like tangy collard greens, and this Famous Cornbread Pudding recipe.

This seemingly humble eatery has received national awards and praises from high caliber sources including: Southern Living Magazine, Good Morning America, The New York Times, and numerous national BBQ competitions.

Yet best of all, 12 Bones makes the most amazing corn soufflé recipe I’ve ever tasted.

The BEST Corn Pudding Recipe

The owners guard their recipes with great care. Yet, I’m happy to tell you they’ve shared their Damn Good Corn Pudding recipe with us, to share with you… And just in time for party season!

12 Bones’ Famous “Damn Good” Corn Pudding Recipe is an amalgamation of traditional cornbread dressing and a custard-like corn soufflé. It’s tender, rich, and melts in your mouth, with just a touch of heat from poblano peppers. It is a true southern’s dream side dish.

I will admit, while in the pan the top is not much to look at. Yet scoop into its terrifically dense folds and all of the incredible, slightly sweet and spicy flavors are suddenly revealed.

There are no “secret ingredients” in this classic side dish. Just whole, simple foods perfectly combined to create a sweet, creamy, zesty corn pudding that’s soft and moist on the inside and slightly crispy on top.

Here’s all you need:

• All-Purpose Flour
• Sugar
• Baking Powder
• Salt
• Red Pepper Flakes
• Cumin
• Coriander
• Eggs
• Melted Butter
• Heavy Cream
• Canned Cream Corn – for texture.
• Poblano Peppers
• Fresh Sweet Corn or Frozen Corn – whole kernel corn.

The poblano pepper adds a hint of spicy flavor that’s not too overpowering. And I love the combination of canned cream style corn and fresh corn for a great bite and sweetness.

Frozen corn (or canned corn) works just as well as fresh. Just be sure to defrost and gently towel dry the corn before using.

How to Make Cornbread Pudding

It is extremely easy and quick to assemble this tasty side dish. You can prepare it in one large baking dish to serve as a casserole, or separate and bake in two smaller pans.

Here are the steps for making the Best Corn Pudding:

• Combine Dry Ingredients. Mix together all of the dry ingredients in a large bowl, and set aside.
• Combine Wet Ingredients. In an electric mixer, combine eggs, butter, heavy cream, and creamed corn.
• Combine Mixtures. Add the seeded and diced poblano peppers. Then, slowly add the flour mixture until just combined. Be careful to not over mix!
• Prepare Pan. Pour the batter into a greased casserole dish, and tent with aluminum foil.
• Bake. Bake in a 350 degree F preheated oven for 1 hour, remove the foil, and continue baking for another few minutes until the crust is golden brown.

Thanks again to 12 Bones Smokehouse for sharing the “Damn Good Corn Pudding” love!

Can Corn Pudding Be Made Ahead?

Absolutely! This is great for making ahead of time.

Allow it to cool completely before covering tightly and storing in the fridge for 3-4 days, or keep it in the freezer for up to 1 month.

You can serve corn pudding hot or room temperature, whatever you choose!

How Can I Make this Corn Soufflé a Gluten-Free Recipe?

Yes! Swap the all-purpose flour with your favorite gluten-free flour mix. Then mix and bake as directed.

What Main Dishes Go Well with Corn Pudding?

Because this recipe originated from 12 Bones Smokehouse, known for their amazing barbecue, we of course have to recommend serving this homemade version of this Corn Pudding with our fall-off-the-bone Coffee Brushed Barbecue Ribs or these savory Crock Pot Brisket Sandwiches.

• Grease a large 11×15-inch rimmed baking dish. (You could use two smaller dishes.) Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.