12 Bones Corn Pudding

12 Bones Corn Pudding is one of the most delicious corn puddings you will ever taste. It’s a casserole you will want to eat all summer long and it deserves a place on every holiday table. This recipe is from 12 Bones Smokehouse. 12 Bones is one of my favorite restaurants in Asheville, NC. Their Blueberry Chipotle Ribs are to die for!

12 Bones Corn Pudding recipe

 

I’ve tried lots of corn pudding recipes through the years, and they’ve all been delicious, but this one is extra special. It has poblano peppers in it which gives it tons of flavor and a little heat.

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A mixture of fresh corn and creamed corn gives 12 Bones Corn Pudding lots of corn flavor.

12 Bones Corn Pudding recipe from the famous Asheville, NC restaurant

 

This corn pudding is very quick and easy to prepare and it makes a large amount. You bake it in a 10×15-inch pan so it is perfect for big holiday meals or a neighborhood potluck.

There’s a lot of sugar making this a very sweet corn pudding. It could almost pass as a dessert. There’s also lots of heavy cream and butter. You know this is going to be good. Some cumin and ground coriander along with the poblano pepper give it a little southwestern taste.

With a side this good, you won’t even care what the main dish is!

12 Bones Corn Pudding from the restaurant in Asheville, NC

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5 from 1 vote
12 Bones Corn Pudding recipe
12 Bones Corn Pudding

12 Bones Corn Pudding is one of the most delicious corn puddings you will ever taste. Plenty sweet with lots of smoky flavor.

Course: Side Dish
Cuisine: Southern
Servings: 12
Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3 tablespoons, plus 1 teaspoon baking powder
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 6 large eggs
  • 1/2 cup butter, melted
  • 2 cups heavy cream
  • 1 (14-ounce) can creamed corn
  • 2 poblano peppers, seeded and finely diced
  • 2 cups fresh corn kernels
Instructions
  1. Preheat oven to 300 degrees and lightly grease a 10x15-inch baking dish.

  2. Whisk all the dry ingredients together in a large bowl.

  3. In a medium bowl, whisk together the eggs, melted butter, heavy cream, and canned corn.

  4. Add the wet ingredients to the dry and mix well.

  5. Stir in the peppers and corn. 

  6. Pour batter into prepared pan. Tent with foil and bake for 1 hour. Remove foil and bake another 30 minutes or until center is just set.

Recipe Notes

Note: The amount of baking powder is not a typo. It seems like too much, but this recipe really works.

Recipe slightly adapted from 12 Bones Smokehouse: A Mountain BBQ Cookbook

Disclosure: This post contains affiliate links.

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