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!
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.
A mixture of fresh corn and creamed corn gives 12 Bones Corn Pudding lots of corn flavor.
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!
More Corn Recipes
12 Bones Corn Pudding
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
- Preheat oven to 300 degrees and lightly grease a 10x15-inch baking dish.
- Whisk all the dry ingredients together in a large bowl.
- In a medium bowl, whisk together the eggs, melted butter, heavy cream, and canned corn.
- Add the wet ingredients to the dry and mix well.
- Stir in the peppers and corn.
- 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.
Notes
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Recipe slightly adapted from 12 Bones Smokehouse: A Mountain BBQ Cookbook
Disclosure: This post contains affiliate links.
This is the real deal for sure!!!
I make this several times a year and it’s always a show stopper. Not any need to change anything but you can always crank up the heat with the peppers or pepper flakes.
I made this for Thanksgiving, it was said to be the best thing on the entire plate! So yummy and really easy to make.
This recipe is so much better then 12 Bones (and I have eaten my fair share of 12 Bones) ! I even adjusted the sugar and spices to my liking and it turned out amazing! I usually use canned sweet corn and it doesn’t affect the recipe. This is requested by friends and family all the time.
I’ve made this many times. I like it best
with two cans of creamed corn to make a nice creamy
pudding.
Made this for Christmas side dish.
I turned up oven to 325 because batter was still very loose after one hour. This corn pudding was just Luke the restaurant’s version, delicious.
I’ve made this corn pudding several times. It’s always a hit and I’ve yet to have leftovers!
Can this be made using a 9×13? If so, how long would you recommend baking?
…found your recipe looking forward to my in house 12 Bones corn pudding. Had to do without for awhile due to the virus.
Very Good. Thank you for sharing
follow up …this recipe is spot-on. Will be great at my next cookout!
Do you use kosher salt in this recipe?