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12 Bones Corn Pudding recipe
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5 from 2 votes

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


  • 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


  • 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.


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