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Test Kitchen Approved

Corn Pudding

Adapted from A Spicy Perspective blog


8 to 12 servings

Adapted from A Spicy Perspective blog

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.

Serving Suggestions

Serve in generous scoopfuls with your favorite barbecue protein or as a side for a holiday feast. Leftovers make a great breakfast with poached or fried eggs on top.

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.


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

Savory Spice ingredients in this recipe

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  • Ground Cumin Seeds (Organically Sourced)

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  • Ground Coriander Seeds

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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.