Name: Corn Pudding
Yield: 8 to 12 servings
Ingredients: 1 3/4 cups flour*; 1 1/4 cup granulated sugar; 3 Tbsp. baking powder; 6 eggs; 1/2 cup (1 stick) unsalted butter, melted; 2 cups heavy cream; 2 1/2 cups fresh or frozen corn; 2 fresh poblano peppers, seeded and diced; 1 (4 oz.) jar diced pimentos

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Corn Pudding

Recipe by Adapted from A Spicy Perspective blog

All-Purpose Cooking

Quick & Easy Meals

Baking

Grilling & BBQ

This recipe is an attempt at recreating the delectable corn pudding served at 12 Bones Smokehouse in Asheville, North Carolina. It's sweet with just a small kick of heat and a dash of smoky flavor. It makes a delicious side for a barbecue feast or holiday meal.

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Serves 8 to 12 servings

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Ingredients

1 3/4 cups flour* 1 1/4 cup granulated sugar 3 Tbsp. baking powder

1 Tbsp. Longs Peak Pork Chop Spice

1 tsp. Crushed Red Pepper Flakes

1 tsp. Ground Cumin Seeds

1 tsp. Ground Coriander Seeds

6 eggs 1/2 cup (1 stick) unsalted butter, melted 2 cups heavy cream 2 1/2 cups fresh or frozen corn 2 fresh poblano peppers, seeded and diced 1 (4 oz.) jar diced pimentos

Directions

Preheat oven to 350 degrees and generously grease a 9x13 baking dish with butter or cooking spray. Whisk dry ingredients together in a medium bowl. In a separate large bowl, whisk eggs, butter, and cream together until smooth. Stir in corn, peppers, and pimentos. Fold in flour mixture in a few batches until combined. Pour batter into prepared baking dish and cover lightly with foil. Bake until the center is just set, about 1 hour. Let cool for at least 15 min. before serving.

Recipe Notes

*For a gluten-free version, use an all-purpose gluten-free baking flour mix. Feel free to swap the poblano peppers or pimentos with jalapeños, roasted red bell peppers, or green bell peppers.